Mussels Mariniere with Linguine Recipe

Ingredients
<br>- 4 quarts fresh mussels
<br>- 1 (16 ounce) package linguini pasta
<br>- 3 tablespoons butter
<br>- 1 onion, chopped
<br>- 2 cloves garlic, minced
<br>- 6 tablespoons chopped fresh parsley
<br>- 1 bay leaf
<br>- 1/4 teaspoon dried thyme
<br>- 2 cups white wine
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: Divide pasta into 4 bowls and spoon mussels over noodles.
<br>step 5: 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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Ingredients
- 4 quarts fresh mussels
- 1 (16 ounce) package 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

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: Divide pasta into 4 bowls and spoon mussels over noodles.
step 5: 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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