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4 servings
Ingredients:
4 quarts fresh mussels1 (16 ounce) package linguini pasta3 tablespoons butter1 onion, chopped2 cloves garlic, minced6 tablespoons chopped fresh parsley1 bay leaf1/4 teaspoon dried thyme2 cups white wine
Instructions:
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.
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