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Enjoy this modern recipe. 


  • 12 pounds fresh mussels, scrubbed, debearded and steamed; save broth
  • 1 small onion, chopped fine
  • 3 cloves garlic, chopped fine
  • 1/4 pound butter, melted
  • 8 tablespoon flour
  • 1 1/2 cups milk
  • 1 1/2 cups cream
  • 1 cup broth from mussels
  • Salt and pepper to taste
  • 1/4 cup Madeira wine
  • 1/2 cup chopped parsley
  • 1 (16 ounce) package linguini
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • Parsley spring for garnish


Shell mussels, discarding any unopened. Remove black rims; reserve. Place onion and garlic with butter in a 12-inch skillet and sautê for about 5 minutes. Strain and place butter sauce in skillet. Off heat, add flour and stir until smooth. Transfer to 2-quart top of a double boiler. Gradually stir in milk and cream to make a white sauce; stir until thickened and smooth. Place over hot water. Add mussels, salt, pepper, Madeira wine, and parsley. Keep hot. Break linguini strands in 3 parts and place in a large 8-quart pot in boiling, salted water, and olive oil. Stir and boil for about 6 to 8 minutes. Test. Drain linguini in a large colander and return to pot. Serve at once with linguini in the center of a heated platter with the mussel sauce surrounding it. The mussel sauce may be made the day before serving. If the sauce thickness too much, thin with more mussel broth before serving.

Serves 8