Pasta with Mussels

4.77 from 39 votes

Mussels over pasta with a light, yet creamy white wine sauce made with garlic, butter, fresh basil, parmesan cheese, and cream. Tossed with linguine and simmered until creamy.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: Italian

Servings:

Author: Shawn Williams

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

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.

Nutrition