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Pasta with mussels is a delicious linguine recipe made in a creamy garlic butter and white wine sauce. The result is a light and creamy pasta dish that’s flavored with white wine (or dry sparkling wine), shallots, garlic, mussels, and fresh basil. This is one of the easiest recipes to make and it’s perfect for date night or special occasions.
If you’ve never made mussels before they are incredibly easy to make. They’re usually cooked by steaming in a covered saucepan with a broth such as beer, cream, wine, or water. This simple broth can be flavored with garlic, butter, and herbs. It only takes 5 minutes!
The key ingredient to creamy pasta sauces is whipping cream. Whipping cream has a higher fat content so it can be heated without it separating or coagulating. When you simmer whipping cream for 5 minutes, the water will evaporate, thickening the fat content left behind.
For this recipe, the mussels are simmered in wine, garlic, shallot, and cream and then tossed with parmesan cheese and your pasta of choice. The texture is rich without being overly heavy.
If you enjoyed this recipe, try my mussels in red sauce recipe or my easy beer-steamed mussels. If you’re looking for more delicious pasta recipes, try my mussels and squid ink pasta!
Ingredient Notes and Substitutions
- Mussels: I usually use P.E.I. mussels (Prince Edward Island) because they’re delicious and readily available. You can also make this recipe with clams (check out my creamy beer steamed clams recipe).
- Linguine or spaghetti: I prefer linguine but spaghetti works well too. You can ultimately use any pasta you prefer, even tubular pasta.
- White wine or dry sparkling wine: this is a great opportunity to use old wine or an opened bottle of sparkling wine that has been sitting in the fridge. Champagne or Prosecco works great!
- Shallot: shallot is like the garlic of onions. It’s very flavorful and fragrant. It’s fantastic in pasta dishes because it’s sweeter than most onions and not as pungent.
- Garlic: finely mince or use a microplane for a very fine paste-like consistency.
- Crushed red pepper flakes: crushed pepper or red chili flakes add a pinch of flavor. This can be omitted if you don’t have any.
- Whipping cream or heavy cream: always use whipping cream or heavy cream because it will thicken when simmered. You can’t achieve the right consistency with light cream or half and half.
- Grated parmesan cheese: I always opt for a block of cheese that I can shred myself. Pre-grated cheese lacks freshness and is treated with preservatives that prevent proper melting.
- Fresh basil: basil can be a substitute for fresh parsley if you don’t like it. I like how it adds fresh herb flavor to the final dish.
- Olive oil/butter: I use a combination of olive oil and butter to soften the garlic and shallot and add flavor. You can use one or the other if you don’t have both.
See the recipe card for full information on ingredients and quantities below.
Expert Tips
- When you buy mussels at the store, they’re, in fact, alive. Don’t seal the bag or they will suffocate.
- If mussels don’t close on their own when rinsed or tapped on the counter, they’re likely dead. Mussels should have a mild oceanic or salty smell (if overly fishy, they’re likely bad).
- The pool of liquid in the bottom of the pan will slowly dissipate as the sauce thickens. Be patient and keep the pasta moving to prevent burning. It’s ready when the liquid is nearly gone.
More Shellfish Recipes
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Pasta with Mussels
Ingredients
- 1 1/2 pounds mussels, rinsed
- 12-14 ounces linguine or spaghetti
- 3/4 cup white wine or dry sparkling wine
- 1 shallot, finely chopped
- 3 tablespoons butter
- 1/4 cup fresh basil, finely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 cup whipping cream or heavy cream
- 1/2 cup grated parmesan cheese
Instructions
- Rinse mussels under cool water and remove beards if any, discard any that do not fully close when rinsing (these are dead).
- Bring a large pot of water to a boil, add a big pinch of salt, and cook linguine a little firmer, just before al dente.
- Meanwhile, heat butter and oil in a large covered saucepan or Dutch oven over medium heat. Cook garlic and shallots until fragrant, about 1 minute. Add wine/sparkling wine, red pepper flakes, and cream. Turn heat to medium-high and bring to a simmer.
- Add mussels, give a quick stir, cover, and let simmer for about 5 minutes or until all the shells open up on their own.
- Strain and add the linguini and the parmesan cheese to the mussels, tossing to mix in the sauce. Simmer uncovered for about 5-7 minutes, tossing occasionally, until the sauce thickens and coats the shells and pasta.
- Serve topped with fresh basil, more parmesan cheese, and a few mussels.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I add chopped onion to this dish?
Absolutely
I made this recipe last night. I just followed the instructions. So easy. My husband enjoyed it.
Thank you so much. Can’t wait to try more of your recipes.
I hate typos, normally I don’t drink but tonight I mixed some ginger soda with wine…just a little is all I need…typo city.
Don’t even worry about it, Deborah. I’m drinking a beer and swaggering up some spicy shrimp tacos as we speak.
My husband is Italian, southside Chicago. I brought these mussels come from the market, he smiles and asks, “what are you making with those?” I said, “Well, I’m going to swagger into the kitchen and look up something, lovely.” So, here we are, it was divine.
I will definitely make this again.
Made this tonight for dinner and it was AMAZING!! Was so easy and delicious! Will definitely be making this one again!
Thanks Jamie!
Tried this recipe the other day and it was absolutely fabulous! Instead of using parmesan cheese, I used a fresh 4 cheese combination! Definitely a keeper and I would highly recommend. Thank you so much for posting!
I made this for my fiancé as an anniversary dinner tonight and OMG. Not only was it incredibly affordable and SO easy, the flavors were spot on and exactly what I think of when I imagine perfect mussels. Took me right back to Rome and our engagement trip last year! Thanks for an amazing recipe, I will be making this over and over to impress dinner guests!
Perfetto ?? so glad you liked it, Bonnie.
Made this recipe with my boyfriend today and could not believe how good/easy/inexpensive this dish was! I mean…mindblowingly easy and delicious! All the ingredients were easy, the measurements were dead on for perfect flavoring, and we did used fully cooked mussels we bought frozen but we just let them simmer for a few minutes in the sauce and they were amazing! I’ll definitely be using this recip again and a few others from the site as well.
Love this dish, except the Parmesan cheese. A sin with seafood in my humble opinion ?
Ahhh, Ben it’s the best part!
Made this tonight. Followed the recipe exactly. Measured everything carefully. It was delicious, but ended up as more of a soup than a sauce. The sauce would not thicken (and I was careful to really drain the pasta before adding). I suppose I could have used some cornstarch, but we just ate it in bowls. Still, would make it again.
Try some dried bread crumbs. I had the same thing happen and I added a quarter cup of panko to the thin sauce and it made a big difference. I also added a minced shallot during the initial sauce boil. This is now my mother-in-law’s new favorite dish!
Here in Newfoundland, we get locally farmed mussels which are delicious but, I’m going to get some wild ones from “around the bay” (Newfinese for rural areas) and try it again just to see if there is a difference.
https://encounternewfoundland.com/newfinese-101-words-and-phrases-youre-likely-to-hear-on-the-rock/