Recipe courtesy of Michele Urvater
Episode: Mussels
Total:
25 min
Active:
5 min
Yield:
2 to 3 servings
Level:
None

Ingredients

Directions

Bring a pot of water to a boil for the pasta. In a pot large enough to accommodate the mussels heat 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.

IDEAS YOU'LL LOVE

Mussels in White Wine

Recipe courtesy of Ina Garten

Mussels Mariniere

Recipe courtesy of Wolfgang Puck

Mussels Mariniere

Recipe courtesy of Michele Urvater

Pasta with Clams and Mussels Mariniere

Recipe courtesy of Wolfgang Puck

Moules Mariniere

Recipe courtesy of No Author

Mussels

Recipe courtesy of The Brazen Head

Mussels

Recipe courtesy of Dory Ford

Moules Mariniere with Garlic Herb Butter

Recipe courtesy of Michael Chiarello

Mussels "Luigi"

Recipe courtesy of Robert Irvine

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking