Mussels Mariniere

Ingredients

• Blue mussel

  Mollusks, raw

  500g

• Spaghetti

  Dry, unenriched

  16 oz or 454g

• Butter

  Unsalted

  3 tbsp or 43g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Parsley

  Raw

  6 tbsp or 23g

• Bay leaf

  Spices

  2g

• Thyme

  Spices, dried

  ¼ tsp, ground or 0.3g

• White wine

  Alcoholic beverage, table

  16 fl oz or 470g

Directions

1. 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.
2. 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.
3. 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.
4. Divide pasta into 4 bowls and spoon mussels over noodles.
5. Strain mussel liquid, and return to pot. Add remaining butter or margarine and heat until it melts. Pour over mussels and serve.