Mussel Mariniere

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
2 tablespoons	30ml	Minced shallots
1		Celery stalk - finely diced
4 tablespoons	60ml	Minced parsley
1/2 cup	118ml	Dry white wine
2		Mussels - cleaned
8 oz	227g	Fresh fettucine or linguine, preferably
		Spinach
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring a pot of water to a boil for the pasta.

In a pot large enough to accommodate the mussels, heat 2 tablespoons of the butter and gently cook shallots, celery and 2 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.

This recipe yields 2 to 3 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6533 broadcast 06-14-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.