• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Mussel Mariniere

  • Recipe Submitted by on

Category: Seafood, Pasta

 Ingredients List

  • 4 tb Unsalted butter
  • 2 tb Minced shallots
  • 1 Stalk celery, finely diced
  • 4 tb Minced parsley
  • 1/2 c Dry white wine
  • 2 Dozen mussels, cleaned
  • 6 oz 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

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