This is a quick and easy, go-to lunch or dinner in our house. Since my kids love both pasta and seafood, this is always a welcome dish in our house. I just couldn’t resist when I saw fresh mussels for $4.99 per pound today. I revisited my recipe for Mussels with White Wine Sauce and added it to a pasta dish. My daughter tells me that “mussels make pasta even better!” She says this with such enthusiasm that I just have to laugh but I do agree.If you haven’t tried mussels, you really should, especially with white wine sauce, and a nice crusty bread or crostini for dunking into the rich broth. Enjoy! Ronda
Looking for more mussel recipes? Check these out:
- Thai Green Curry Mussels
- Peruvian Style Mussels
Pasta with White Wine & Mussels
Pasta with White Wine & Mussels is a quick and easy go to meal for lunch or dinner. Mussels are inexpensive so this meal wont cost you at the register.
- 1 cup dry white wine
- 2 lbs mussels
- 2 bay leaves
- 1 tablespoons butter , melted, unsalted
- 1 tablespoons olive oil extra-virgin
- 2 large garlic cloves , thinly sliced
- 1/2 teaspoon crushed red pepper
- 1/2 tablespoon lemon juice fresh
- 12 ounces spaghetti , linguine or your favorite pasta
- 1/2 cup peas fresh or frozen
- 1 tsp Salt more or less to taste
- 0.5 tsp ground pepper more or less to taste
- parsley fresh - chopped, for garnish
- In a large pot of boiling, salted water, cook the spaghetti according to package instructions. Drain the pasta well.
- Meanwhile, in a large skillet, combine the wine with the bay leaves and bring to a boil. Add the mussels, cover and cook over high heat, shaking the pan a few times, until the mussels open, about 5 minutes. Drain the mussels in a colander set over a medium bowl, reserving the broth.
- Discard any unopened mussels and the bay leaves.
- Next, heat the extra-virgin olive oil in the skillet. Add the thinly sliced garlic and cook over low heat just until golden brown, about 4 minutes. Add the crushed red pepper and cook for 1 minute longer. Slowly pour in the reserved mussel broth, stopping if you reach any sand at the bottom of the bowl. Add the lemon juice and peas and simmer over moderately high heat until the sauce is reduced to about 1 cup, about 8 minutes.
- Pour the melted butter over the mussels and toss to coat.
- Add the buttered mussels to the hot spaghetti and mussel sauce and toss over low heat until the pasta is uniformly coated. Season with salt and pepper. Transfer to warmed shallow bowls and serve at once. Garnish with fresh parsley.
Calories: 359kcalCarbohydrates: 49gProtein: 17gFat: 7gSaturated Fat: 2gCholesterol: 27mgSodium: 634mgPotassium: 431mgFiber: 3gSugar: 3gVitamin A: 324IUVitamin C: 12mgVitamin D: 1µgVitamin E: 1mgVitamin K: 5µgCalcium: 40mgFolate: 50µgIron: 4mgZinc: 2mg
Tried this recipe?Let us know how it was!