Fresh mussels, steamed in a fragrant broth of white wine, butter, onion, garlic, parsley, bay leaf and thyme, are arranged on linguini and served with more butter-enriched broth spooned over the top.
INGREDIENTS (for 4 servings):
- 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
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.