Mussels Mariniere

Name: Mussels Mariniere
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 3 Tbsps butter; 0 teaspoons dried thyme; 6 Tbsps chopped fresh parsley; 2 cloves garlic, minced; 4 liters fresh mussels; 1 onion, chopped; 454 grams package linguini pasta; 473 milliliters white wine

Mussels Mariniere is a pescatarian recipe with 4 servings. This hor d'oeuvre has 1025 calories, 73g of protein, and 21g of fat per serving. This recipe covers 54% of your daily requirements of vitamins and minerals. If you have garlic, butter, onion, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.

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.

Ingredients you will need

Mussels

Pasta Shells

Base

Equipment you will use

Knife

Bring a large pot of lightly salted water to a boil.

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Water

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Pot

Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

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Pasta

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.

Ingredients you will need

Butter

Bay Leaves

Parsley

Garlic

Onion

Thyme

Wine

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Frying Pan

Add mussels; cover and cook just until they open, 3 to 4 minutes. Do not overcook.

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Mussels

Divide pasta into 4 bowls and spoon mussels over noodles.

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Mussels

Pasta

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Bowl

Strain mussel liquid, and return to pot.

Ingredients you will need

Mussels

Equipment you will use

Pot

Add remaining butter or margarine and heat until it melts.

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Butter

Pour over mussels and serve.

Ingredients you will need

Mussels

Equipment

Ingredients

Servings:

bay leaf 3Tbsps

butter 0teaspoons

dried thyme 6Tbsps

chopped fresh parsley 2cloves

garlic, minced 4liters

fresh mussels 1

onion, chopped 454grams

package linguini pasta 473milliliters

white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.