Mussels over pasta with light, yet creamy white wine sauce made with garlic, butter, fresh basil, Parmesan cheese, and cream. Tossed with linguine and simmered until creamy.
- 2 pounds mussels, rinsed
- 1 pound linguine or spaghetti
- 3/4 cup white 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
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).
- Bring a large pot of water to a boil, add a pinch of salt, and cook linguine until al dente.
- Meanwhile, heat butter and oil in a large covered saucepan on medium-high heat. Cook garlic and shallots until fragrant, about 1 minute. Add wine, basil, and red pepper flakes to the pan. Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5 minutes. Stir mussels to coat in the sauce.
- When linguine is finished, strain and stir into the mussels and white wine sauce. Now add cream and Parmesan cheese. Simmer for 5-7 minutes, covered, stirring occasionally until the sauce slightly thickens. Serve topped with a pinch of fresh basil, more Parmesan cheese, and 6-7 mussels.
Keywords: white wine pasta sauce, garlic butter sauce for pasta