Mussels Mariniere

• 4 quarts fresh mussels
• 1 (16 ounce) package linguini pasta
• 3 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 tablespoons chopped fresh parsley
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 2 cups white wine

1. Scrub mussels and pull off beards, cutting them at the base with a paring knife.
2. Discard those that do not close when you handle them and any with broken shells.
3. Bring a large pot of lightly salted water to a boil.
4. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
5. Meanwhile, in a large skillet place 2 tablespoons butter or margarine, onion, garlic, parsley, bay leaf, thyme and wine.
6. Bring to a boil and lower heat; cook for 2 minutes.
7. Add mussels; cover and cook just until they open, 3 to 4 minutes.
8. Do not overcook.
9. Divide pasta into 4 bowls and spoon mussels over noodles.
10. Strain mussel liquid, and return to pot.
11. Add remaining butter or margarine and heat until it melts.
12. Pour over mussels and serve.

fresh mussels, pasta, butter, onion, garlic, parsley, bay leaf, thyme, white wine

Taken from allrecipes.com/recipe/mussels-mariniere/ (may not work)