Mussel mariniere

2 Servings

Ingredients

Quantity Ingredient
4 tablespoons Unsalted butter
2 tablespoons Minced shallots
1 Stalk celery, finely diced
4 tablespoons Minced parsley
½ cup Dry white wine
2 Dozen mussels, cleaned
6 ounces Fresh fettucine or linguine, preferably spinach (up to 8)
Salt and pepper

Directions

Bring a pot of water to a boil for the pasta. In a pot large enough to accommodate the musselsheat 2 tablespoons of the butter and gently cook shallots, celery and tablespoons parsley for about 5 minutes. Add the wine and bring to a boil. Add the mussels and raise the heat. When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate mussels inside.

Let them cook for 5 to 7 minutes or until the mussels open. Meanwhile, place the pasta in the boiling water and cook for 3 to 5 minutes or until tender. Drain and portion out. Discard mussels that remain closed. Set the open mussels, in their shells, over pasta. Pour the mussel cooking liquid through a fine strainer into a saucepan. Reduce quickly and slightly. Whisk in remaining two tablespoons of butter and parsley. Season to taste with salt and pepper and pour over mussels and pasta.

Yield: 2 to 3 servings

PASTA MONDAY TO FRIDAY SHOW #PS6533 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MCBuster formatted by Gail Shermeyer <4paws@...> on Mar 1, 1997 Posted to MC-Recipe Digest V1 #531 by 4paws@... (Shermeyer-Gail) on Mar 21, 1997

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