Mussel Mariniere

Name: Mussel Mariniere
Ingredients: 4 tablespoons unsalted butter; 2 tablespoons shallots Minced; 1 celery stalk finely diced; 4 tablespoons parsley Minced; 1 cup dry white wine; 2 mussels dozs, cleaned; 8 ounces fettucine Fresh, or linguine, preferably; spinach; salt to taste; freshly ground black pepper to taste

10 ingredients

3 steps

Ingredients

4 tablespoons unsalted butter
2 tablespoons shallots Minced
1 celery stalk finely diced
4 tablespoons parsley Minced
1 cup dry white wine
2 mussels dozs, cleaned
8 ounces fettucine Fresh, or linguine, preferably
spinach
salt to taste
freshly ground black pepper to taste

Directions

1

Bring a pot of water to a boil for the pasta.
2

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.
3

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.