Mussels Mariniere with Linguine

Fresh mussels, steamed in a fragrant broth of white wine, butter, onion, garlic, parsley, bay leaf and thyme, are arranged on linguini and served with more butter-enriched broth spooned over the top.

• Preparation Time: 35 mins
• Cooking Time: 15 mins
• Total Time: 50 mins
• Calories: 772 Calories

Ingredients

• 3 tablespoons butter
• 1 onion, chopped
• 1 bay leaf
• 2 cloves garlic, minced
• ¼ teaspoon dried thyme
• 1 (16 ounce) package linguini pasta
• 4 quarts fresh mussels
• 6 tablespoons chopped fresh parsley
• 2 cups white wine

Recipe Instructions

Step 1

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 2

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 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.