Mussels Mariniere with Linguine

A wonderful mussel sauce served over a bed of noodles.

Step: 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.

Step: 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.

Step: 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.

Step: 4

Divide pasta into 4 bowls and spoon mussels over noodles.

Step: 5

Strain mussel liquid, and return to pot. Add remaining butter or margarine and heat until it melts. Pour over mussels and serve.

Per Serving: 772 calories; protein 46.1g; carbohydrates 94.4g; fat 13.6g; cholesterol 102.6mg; sodium 517mg.

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