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Categories:Viewed: 26 - Published at: 7 years ago
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
Method
- 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.
