Recipe courtesy of Michele Urvater
Mussel Mariniere
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- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 2 to 3 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 149
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 37 mg
- Sodium
- 315 mg
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 2 to 3 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 149
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 37 mg
- Sodium
- 315 mg
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.
