Free Recipe Mussel Mariniere
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Mussel Mariniere Recipe
4 tb Unsalted butter
2 tb Minced shallots
1 Stalk celery, finely diced
4 tb Minced parsley
1/2 c Dry white wine
2 Dozen mussels, cleaned
6 oz Fresh fettucine or linguine,
-preferably spinach (up to
-8)
Salt and pepper
Mussel Mariniere Preparation
Bring a pot of water to a boil for the pasta. In a pot large enough to accommodate the musselsheat 2 tablespoons of the butter and gently cook shallots, celery and 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. 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. Yield: 2 to 3 servings PASTA MONDAY TO FRIDAY SHOW #PS6533 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 1, 1997 Posted to MC-Recipe Digest V1 #531 by 4paws@netrax.net (Shermeyer-Gail) on Mar 21, 1997
Cooking Temperature:
Recipe Serves: 2
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