Pasta with Mussels
This pasta with mussels is a restaurant-quality dish that's easy to make at home in under 30 minutes. We show you all the tips for cleaning and prepping mussels to make it easy and foolproof every time. Made with a white wine cream sauce, it's a recipe that's sure to impress your family and friends.
Ingredients
- 8 oz linguini
- 1 tablespoon olive oil
- 2 garlic cloves sliced
- 1 teaspoon crushed red pepper
- ½ cup white wine such as Pinot Grigio
- 1 ½ lbs mussels
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Cook the linguini per package directions.
- In a large (12-inch) skillet, heat olive oil over medium heat.
- Add garlic slices and crushed red pepper and cook for a minute until fragrant.
- Pour in white wine and add mussels. Cover and cook until mussels pop open, about 5 minutes.
- Take the mussels to a large plate and discard any unopened ones. If desired, you can remove the mussels from their shells.
- Add cream and parmesan to the skillet and stir the sauce.
- Add the cooked linguini and mussels to the sauce. Stir well and garnish with fresh parsley before serving.
Notes
Storing Tips:
- This pasta with mussels is best eaten immediately, but if you want to store it, we recommend removing the cooked mussels from their shells and storing in an airtight container in the fridge for up to a day.
- Reheat gently in the microwave or on the stovetop with a splash of water. Notes:
- This pasta with mussels is best eaten immediately, but if you want to store it, we recommend removing the cooked mussels from their shells and storing in an airtight container in the fridge for up to a day.
- Reheat gently in the microwave or on the stovetop with a splash of water. Notes:
- To clean the mussels properly, use a scrub brush to clean the outside. With a small paring knife, carefully remove the "beard" of the mussel on the side. If any of the raw mussels are opened in the bag, discard them before cooking.
- Discard any mussels that don't open after cooking. After cooking the pasta and mussels, if any of the mussels don't open and remain closed, discard them as well and don't eat them.
- Cook the pasta until al dente. This is according to the box instructions, you want to make sure the pasta has a little bite to it and isn't mushy in texture.
- Add the cream and cheese at the end of cooking. This is to avoid the ingredients curdling. Adding them at the end of cooking allows them to gently warm and heat through to create the perfect sauce.
- Cover and cook the pan with the mussels to allow them to steam to open. This is the best method for cooking mussels, and it cooks quickly! They don't need a lot of time to steam.
Nutrition
Serving: 1servingCalories: 599kcalCarbohydrates: 50gProtein: 23gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 102mgSodium: 497mgPotassium: 526mgFiber: 2gSugar: 4gVitamin A: 1354IUVitamin C: 9mgCalcium: 193mgIron: 5mg
* Disclaimer: All nutrition information are estimates only.
