Mussels With Pasta In White Wine Sauce Recipe

I can’t wait to share my Mussels in white wine pasta, an easy restaurant-style recipe you can make in under 30 minutes.

I still can’t get over the first time I made Mussels With Pasta In White Wine Sauce. Using fresh mussels and linguine, the whole thing felt like a little restaurant secret that I’d somehow discovered, and then ruined by telling everyone.

People tag it as Mussels Recipe Pasta and even call it Mussels In White Wine online, which made me curious, so I experimented until it felt right. It’s bright, a touch dramatic, and somehow simple enough for a weeknight but special enough for date night.

I promise you’ll taste why I keep making it, then wondering why it took me so long to try.

Ingredients

• Mussels: Lean shellfish rich in protein and iron, briny flavor low calorie and slightly chewy
• Pasta: Gives carbs for energy filling base whole grain adds fibre and a nutty note
• Garlic: Sharp aromatic that boosts savory depth, may help immunity and aid digestion
• White wine: Adds bright acidity and floral notes, lifts flavors, most alcohol cooks off
• Olive oil: Brings healthy monounsaturated fats silky mouthfeel mild fruity flavor good for heart
• Butter: Rich creamy mouthfeel and slight sweetness, adds body but higher in saturated fat
• Lemon: Zest and juice cut richness they brighten the dish with fresh citrus acidity

Ingredient Quantities

• about 1 lb (450 g) fresh mussels, scrubbed and debearded
• 8 oz (225 g) linguine or spaghetti
• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 2 medium shallots, finely chopped
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes, optional
• 1 cup (240 ml) dry white wine, like Sauvignon Blanc
• 1/2 cup (120 ml) low sodium chicken broth or seafood stock
• 1/4 cup (60 ml) heavy cream, optional for a richer sauce
• zest of 1 lemon
• juice of 1 lemon about 2 tbsp
• 1/4 cup fresh flat leaf parsley, chopped
• 1 cup cherry tomatoes, halved, optional
• salt and freshly ground black pepper to taste
• grated Parmesan for serving, optional
• lemon wedges for serving, optional

How to Make this

1. Prep everything first: scrub and debeard about 1 lb (450 g) fresh mussels, toss any that are cracked or that stay wide open when you tap them; bring a large pot of salted water to a boil and cook 8 oz (225 g) linguine or spaghetti until just al dente according to package, reserve about 1/2 cup pasta water then drain.

2. Heat 2 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large deep skillet over medium heat, add 2 finely chopped shallots and cook till soft about 2-3 minutes, then add 3 minced garlic cloves and 1/2 tsp red pepper flakes if using and sauté 30 seconds more.

3. If using, add 1 cup cherry tomatoes halved and cook until they start to blister and soften, about 2 minutes, this adds sweetness and color.

4. Pour in 1 cup (240 ml) dry white wine and 1/2 cup (120 ml) low sodium chicken broth or seafood stock, crank the heat to medium-high, scrape the browned bits from the pan and let the liquid simmer for 2-3 minutes to mellow and reduce a bit.

5. Add the mussels to the simmering liquid, cover the pan and steam until they open about 4-6 minutes, give the pan a shake once or twice while steaming; discard any mussels that remain closed.

6. Remove the mussels with tongs to a bowl leaving the cooking liquid in the pan, then stir in 1/4 cup (60 ml) heavy cream if you want a richer sauce and warm through, add the zest of 1 lemon and the juice of 1 lemon (about 2 tbsp), season with salt and freshly ground black pepper to taste.

7. Return the drained pasta to the pan and toss with the sauce, add reserved pasta water a splash at a time if the sauce seems too tight, then fold in 1/4 cup chopped fresh flat leaf parsley.

8. Gently add the mussels back to the pasta to heat through, taste and adjust seasoning, sprinkle grated Parmesan if you like and finish with an extra drizzle of olive oil or a small knob of butter for glossy sauce.

9. Serve immediately with lemon wedges on the side, tell your date to dig in, and remember dont overcook the mussels or the pasta or everything gets rubbery.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander (to drain pasta)
3. Large deep skillet with lid (for steaming mussels and making the sauce)
4. Tongs (to transfer mussels)
5. Wooden spoon or heatproof spatula (for stirring and scraping the pan)
6. Chef’s knife
7. Cutting board
8. Measuring cups and spoons
9. Microplane or fine grater (for lemon zest)

FAQ

Mussels With Pasta In White Wine Sauce Recipe Substitutions and Variations

• about 1 lb (450 g) fresh mussels, scrubbed and debearded: swap for 1 lb littleneck clams or cockles if you want a similar briny taste, or use 1 lb large shrimp (peeled and deveined) — shrimp cook much faster so watch them.
• 8 oz (225 g) linguine or spaghetti: substitute with fettuccine, bucatini, or even penne; long pasta clings to the sauce but short pasta works fine too.
• 1 cup (240 ml) dry white wine, like Sauvignon Blanc: replace with 1 cup low sodium chicken or seafood stock plus 1 tablespoon lemon juice or white wine vinegar, or use 1 cup dry vermouth for a closer flavor.
• 1/4 cup (60 ml) heavy cream, optional: use 1/4 cup half and half plus 1 teaspoon butter for richness, canned full fat coconut milk for a dairy free option, or skip it and stir in a few tablespoons of reserved pasta water to make the sauce silky.

Pro Tips

– Clean and test the mussels first: soak them in cold salted water for 20 to 30 minutes to help them spit out sand, tap any that are open and toss the ones that stay open or are cracked. If they smell overly fishy toss them, fresh mussels should smell like the sea.

– Don’t overcook anything: steam the mussels only until they open and pull the pasta out a bit underdone so it can finish in the sauce, this keeps both the shellfish and the pasta from getting rubbery. If a mussel doesn’t open after a little extra steam, discard it.

– Use the pasta water and a finish of fat to make the sauce cling: reserve some starchy pasta water and add it a splash at a time to loosen and bind the sauce, then finish with a knob of butter or a drizzle of olive oil for a glossy, silky finish. Add lemon zest and juice at the end to brighten, not at the start or it will flatten.

– Pick a wine you’d drink and layer flavors, not just dump stuff in: a decent dry white will lift the sauce so dont use cheap cooking wine, and add garlic, shallot and herbs in stages so each flavor has its moment. If you want cream, add just a little at the end so it doesnt separate.