Mussels Mariniere with Linguine Recipe

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.

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.

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.

Divide pasta into 4 bowls and spoon mussels over noodles.

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