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.
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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.
699.09 calories; 33.48 g protein; 91.86 g carbohydrates; 4.53 g dietary-fiber; 7.97 g sugars; 12.67 g fat; 6.16 g saturated-fat; 69.64 mg cholesterol; 1144.02 IU vitamin-a-iu; 12.75 mg niacin-equivalents; 0.34 mg vitamin-b6; 25.46 mg vitamin-c; 258.06 mcg folate; 120.03 mg calcium; 23.63 mg iron; 84.04 mg magnesium; 817.2 mg potassium; 335.32 mg sodium; 0.13 mg thiamin; 114.01 calories-from-fat; 52 percent-of-calories-from-carbs; 16 percent-of-calories-from-fat; 18 percent-of-calories-from-protein; 7 percent-of-calories-from-sat-fat
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 is from Cape Breton NS and had lots of good advice for making mussels. Soak them in fresh water for a half hour and they'll filter out most of the sand. Throw out any mussels that don't close up tight after being soaked and after steaming throw out any that don't open. This made a great romantic Valentine's Day meal with a few glasses of wine and some French bread!
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 tastes like you labored for hours in the kitchen. It's so good that I'm going to show our friend a restaurant owner how to prepare this recipe. He might even put it on the menu. Thank you for submitting this recipe.
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 juice extra onion and garlic and Emeril's Italian Essence. Also SHRIMP! My husband and I thought this recipe was very flavorful. Served over whole wheat fettuccine. Would definitely make again.
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. I sauteed the onion and garlic until soft then added the other ingredients and simmered on low to medium heat for about ten minutes before adding the mussels. One other tip. We buy mussels by weight not volume. We find that 3/4 pound per person is a generous portion. Bon appetit!
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 this dish - it cooks fast. Enjoy we did!
This is a good recipe i added more garlic then what calls for to give it extra flavor.
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 I sprinkled some grated parmesan over it sliced up a few cherry tomatoes and lastly squeezed fresh lemon over the top. As written I give it 4 stars my additions bumped it to 5 stars. Thanks for sharing Christine!