Thursday, August 25, 2016

mussels mariniere


  • Servings: 4
  • 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


    Preparation Time: 35 mins Cook Time: 15 mins Ready Time: 50 mins

  • 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 . 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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