Recipe courtesy of Michele Urvater

Mussel Mariniere

  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 2 to 3 servings
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4 tablespoons unsalted butter

2 tablespoons minced shallots

1 stalk celery, finely diced

4 tablespoons minced parsley

1/2 cup dry white wine

2 dozen mussels, cleaned

6 to 8 ounces fresh fettucine or linguine, preferably spinach

Salt and pepper


  1. 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.
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