Pasta with Mussels in Garlic White Wine Sauce (30 Minutes)
This pasta with mussels features fresh mussels steamed in a garlicky white wine sauce with shallots, lemon, and parsley, then tossed with al dente pasta for a quick, flavorful seafood pasta dinner ready in under 30 minutes.
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
- Bring a large pot of well-salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.12 ounces pasta
- While the pasta cooks, rinse mussels under cold water and scrub the shells. Remove any beards and discard any mussels that are open and do not close when tapped.2 pounds mussels
- In a wide skillet over medium heat, melt butter with olive oil. Once the butter foams, add minced garlic and shallots. Cook for about 2 minutes, just until fragrant — do not brown.3 tablespoons unsalted butter, 2 tablespoons olive oil, 3 cloves garlic, 2 shallots
- Add white wine, chicken broth, lemon juice, parsley, red pepper flakes, salt, and pepper. Stir to combine.3/4 cup dry white wine, 1/2 cup low-sodium chicken broth, 1/4 cup parsley, 1 teaspoon red pepper flakes, 1/4 teaspoon kosher salt, 1 lemon, juiced, 1/4 teaspoon freshly cracked black pepper
- Add the cleaned mussels to the pan. Cover and simmer over medium-high heat for 5 minutes, or until the shells have opened. Discard any mussels that remain closed.2 pounds mussels
- Add the drained pasta directly to the pan. Toss to coat, cover, and simmer over low heat for 3 to 5 minutes. Finish with freshly grated parmesan and chopped parsley.12 ounces pasta
Notes
- Buy mussels the day you're cooking them. Freshness matters more with mussels than almost any other shellfish. Look for a harvest date tag at the counter if you can find one.
- Use a wide skillet, not a deep pot. Mussels need space to open evenly. Crowding them in a tight pan leads to uneven cooking and less broth in the sauce.
- Let the pasta finish in the sauce. Adding the al dente pasta directly to the mussel broth and giving it a few more minutes over low heat is what makes the sauce cling and the flavors come together.
- Save your pasta water. If the sauce tightens up, a small splash of starchy cooking water brings it right back without diluting the flavor.
- Storage: This dish is best eaten fresh. If you have leftovers, store without the mussels in the shell — remove the meat and refrigerate in an airtight container for up to one day. Reheat gently on the stovetop with a splash of water or broth.
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
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