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Mussels Mariniere with Linguine

"A outstanding mussel sauce served over a mattress of noodles."

Ingredients :

4 quarts clean mussels
1 (sixteen ounce) package deal linguini pasta
3 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
6 tablespoons chopped fresh parsley
1 bay leaf
1/4 teaspoon dried thyme
2 cups white wine

Instructions :

Prep : 35M	Cook : 4M	Ready in : 50M

Scrub mussels and pull off beards, cutting them at the base with a paring knife. Discard the ones that do not near whilst you deal with them and any with broken shells.
Bring a big pot of lightly salted water to a boil. Add pasta and cook dinner for 8 to 10 minutes or until al dente; drain and reserve.
Meanwhile, in a big skillet location 2 tablespoons butter or margarine, onion, garlic, parsley, bay leaf, thyme and wine. Bring to a boil and decrease warmth; prepare dinner for two minutes. Add mussels; cover and cook simply until they open, three to four minutes. Do now not overcook.
Divide pasta into four bowls and spoon mussels over noodles.
Strain mussel liquid, and go back to pot. Add final butter or margarine and warmth until it melts. Pour over mussels and serve.

Notes :

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