Mussels Mariniere

Ingredients

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

Equipment

• bowl
• frying pan
• knife
• pot

Directions

1. 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.
2. Bring a large pot of lightly salted water to a boil.
3. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
4. Meanwhile, 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.
5. Add mussels; cover and cook just until they open, 3 to 4 minutes. Do not overcook.
6. Divide pasta into 4 bowls and spoon mussels over noodles.
7. Strain mussel liquid, and return to pot.
8. Add remaining butter or margarine and heat until it melts.
9. Pour over mussels and serve.