Pasta with Mussels and Garlic White Wine Sauce
This easy pasta with mussels recipe features fresh mussels simmered in a garlicky white wine sauce, then tossed with al dente pasta and finished with lemon and parmesan. A perfect dinner for seafood lovers.
Equipment
- stockpot
- sauté pan
- cutting board
- measuring spoons
- measuring cups
- citrus juicer
- chef's knife
- colander/strainer
- box grater
- tongs
Ingredients
- 2 pounds mussels scrubbed and rinsed
- 12 ounces pasta
- 3/4 cup dry white wine I usually cook with Sauvignon Blanc
- 1/2 cup low-sodium chicken broth
- 2 shallots minced
- 1/4 cup parsley chopped
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 lemon, juiced
Instructions
- First, cook the pasta. Bring a large pot of salted water to a boil.
- Cook your pasta according to the packet instructions until al dente.
- Next, prep the mussels! Rinse under cold, fresh water and scrub the mussels. Remove any beards and discard any that are open and don’t close when tapped.
- In a large skillet or wide sauté pan, heat extra-virgin olive oil and butter over medium heat.
- Once the butter foams, add minced garlic and shallots.
- Cook for about 2 minutes, just until fragrant.
- Pour in the white wine, chicken broth, lemon juice, chopped parsley, red pepper flakes, black pepper, and a pinch of salt.
- Stir, then add the mussels. Cover and simmer over medium-high heat for 5 minutes, or until the mussel shells open. Discard any that don’t.
- Add the drained pasta directly into the mussel broth.
- Toss to coat, then cover and simmer for 3–5 minutes over low heat. Finish with grated parmesan and chopped parsley.
Notes
-
Use a wide skillet, not a small pot
Mussels need room to open evenly. A wide pan ensures they steam properly and release enough broth to flavor the sauce. -
Finish the pasta in the sauce
Toss the al dente pasta directly into the mussel broth and let it cook for a few more minutes—this helps the sauce cling to every strand and builds flavor. -
Don’t forget to discard unopened mussels
It’s a key rule of thumb: any mussels that don’t open after cooking should be tossed. This keeps the dish safe and tasting fresh.
Nutrition Facts
Calories: 611kcalCarbohydrates: 73gProtein: 26gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 55mgSodium: 506mgPotassium: 710mgFiber: 4gSugar: 4gVitamin A: 913IUVitamin C: 19mgCalcium: 72mgIron: 6mg
Tried this recipe?Let us know how it was!