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Mussels Mariniere |
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| Ingredients - |
4 quarts Fresh Mussels
1 pound uncooked Linguini Pasta
3 tablespoons Butter
1 Onion, chopped
2 cloves Garlic, minced
6 tablespoons chopped Fresh Parsley
1 Bay Leaf
1/4 teaspoon Dried Thyme
2 cups White Wine
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| Preparation: |
Scrub mussels and pull off beards, cutting them at the base with
a paring knife. Discard those that do not close when you handle them and any with broken shells.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes
or until al dente; drain and reserve.
Meanwhile, in a large skillet place 2 tablespoons butter or margarine, onion, garlic, parsley,
bay leaf, thyme and wine. Bring to a boil and lower heat; cook for 2 minutes. Add mussels;
cover and cook just until they open, 3 to 4 minutes. Do not overcook.
Divide pasta into 4 bowls and spoon mussels over noodles.
Strain mussel liquid, and return to pot. Add remaining butter or margarine and heat until
it melts. Pour over mussels and serve. |
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