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My review
Mussels Mariniere with Linguine
Christine L.
"A wonderful mussel sauce served over a bed of noodles."
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Ingredients
50 m servings 772Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 4147 Ratings
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Most helpful positive review
3/10/2000
This recipe was prepared in less than half an hour and was BETTER than that italian restaurant chain that I love so much!! Excellent receipe. If you love mussels, you will love this.
Most helpful critical review
7/7/2005
This recipe was quick and easy to make but it was missing just one thing. Flavour. I won't be making this again.
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3/10/2000
This recipe was prepared in less than half an hour and was BETTER than that italian restaurant chain that I love so much!! Excellent receipe. If you love mussels, you will love this.
2/19/2009
This recipe was amazing! I was a little nervous about making mussels as I'd never made them before, but this recipe was so easy. I bought live mussels that were already debearded. My boyfriend i...
7/7/2005
This recipe was quick and easy to make but it was missing just one thing. Flavour. I won't be making this again.
11/18/2006
This recipe, for us, is absolutely awesome, since we eat lots of seafood and shellfish. I have prepared it just once, but have wanted it every day since. It is very simple to prepare, and it ta...
2/5/2011
Great recipe -- very easy and incredibly flavorful. This will become part of our rotation. I doubled the garlic and substituted 1/2 cup of chicken broth for some of the wine. I used Pino Grigio...
11/28/2007
Really good. I, as well, was afraid the wine might over-power the mussels so I used half wine, half broth (hot water and chicken bullion). Also, I didn't have thyme, but I did add some lemon jui...
3/3/2004
This is such a great recipe that it still tasted really good after I overcooked it! The wine, thyme and onions made a fantastic combination. I definatly suggest not multi-tasking while making ...
11/7/2005
This is a good recipe i added more garlic then what calls for to give it extra flavor.
7/3/2011
My fresh parsley had gone bad so I subbed dried (not preferred in this dish but it was all I had) but that was the only change I made to start with. It was good but I felt it needed something so...