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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A wonderful mussel sauce served over a bed of noodles. 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:
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.
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.
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.
4. Divide pasta into 4 bowls and spoon mussels over noodles.
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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