Recipe - Mussel Mariniere

4 tablespoon Unsalted butter
2 tablespoon Minced shallots
1 Stalk celery, finely minced
4 tablespoon Minced parsley
One half cup Dry white wine
2 Dozen mussels, cleaned
6 ounce Fresh fettucine or linguine,
preferably spinach (up to
8)
Salt and pepper

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 MCRecipe Digest V1 #531 by 4paws@netrax.net (ShermeyerGail) on
Mar 21, 1997