• 4 qts. fresh mussels
• 1 16-oz. pkg. linguine pasta
• 3 Tbs. butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 Tbs. chopped fresh parsley
• 1 bay leaf
• 1/4 tsp. dried thyme
• 2 C. white wine

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

Makes 4 servings.