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Linguini Mussels Marinier

Mussels

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15
prepare
20
cook
8
serves

INGREDIENTS

8 lb. fresh blue cultured mussels
16 oz. linguini pasta
3 tbsp. butter
1 onion, chopped
2 garlic cloves, minced
6 tbsp. chopped fresh parsley
1 bay leaf
1⁄4 tsp. dried thyme
2 cup white wine

INSTRUCTIONS

  1. 1
    Rise fresh blue cultured mussels in tap water.
  2. 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. 3
    Meanwhile, in a large skillet place 2 tbsp. 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, 5 to 7  minutes. Do not overcook and discard any that do not open.
  4. 4
    Divide pasta into 4 bowls and spoon mussels over noodles.
  5. 5
    Strain mussel liquid, and return to pot. Add remaining butter or margarine and heat until it melts. Pour over mussels and serve.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: Christine L. (www.allrecipes.com)

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preparation methods
Meals/Courses
cuisines European, French
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