recipes straight to your inbox. Pasta with White Wine and Mussels
Pasta with White Wine and Mussels
This dreamy pasta with white wine and mussels recipe is absolutely fantastic, easy to come together, and your next go-to for dinner. This is hands down one of my absolute favorite pasta dishes! The mussels in white wine begin with simple sauce of aromatics, white wine and cream. All tossed together with mussels and pasta, optional to serve with crusty bread. Finished off with lemon zest and juice, truly beautiful!
If you want to make these mussels without pasta, you can try out our Steamed Mussels in White Wine and Lemon!
What ingredients do you need to make this pasta with mussels and white wine?
Fresh mussels: Make sure they washed, cleaned and rubbed!
The base of the mussels sauce: is filled with unsalted butter, shallots, garlic and extra-virgin olive oil. Truly the BEST way to start any sauce, really.
Pasta: You can use any kind of pasta you like. We are using linguine for this, but you can also use angel hair or spaghetti. I do prefer a longer pasta for this over something like fusilli and penne, for example.
Dry white wine: We are using a dry white wine, such as pinot grigio or sauvignon blanc. Use any dry white wine you have on hand!
Lemon zest and fresh lemon juice: Finishing off the pasta dish with lemon zest and a few squeezes of lemon juice.
Kosher salt, crushed red pepper flakes and black pepper
Finish with parsley! But you can also top with herbs like cilantro or basil.
Instructions to make this pasta with white wine and mussels
Cook your pasta and prep mussels
Rinse, rub or brush, and clean your mussels. Boil and salt a large pot of water. Cook your pasta until 1-2 minutes under al dente.
Make your white wine sauce
While your pasta is boiling and cooking, we will make the white wine sauce. With a drizzle of olive oil, heat up a large pot or pan and add in garlic, shallots, salt, pepper and red pepper flakes. Let that bloom for a few minutes.
Reduce your wine
Next, pour in your white wine, and reduce that down.
Add cream and butter
Once reduced, on medium low to low, add in your heavy cream and butter, stir until melted. We want this on a lower setting so the sauce gets silky and melds together. On a high heat, it will often break the cream and butter, and your sauce won’t be as luscious.
Add in mussels!
Once your sauce is fully incorporated and looks like one cohesive and creamy sauce. Add in your washed and dried mussels and cover the pot with a lid. Cover with a lid and steam until your mussels open, about 5-6 minutes.
Add your pasta in your white wine sauce with the mussels
By the time your mussels are cooked in your sauce, your pasta should be done. Using tongs, bring your pasta in the opened mussels with their sauce, bringing in pasta water (about 1/4th-1/2 cup as needed) over as well.
Toss, finish and serve
Toss to combine until it’s super creamy and luscious. Remove from heat, add in your lemon zest, lemon juice, fresh parsley and give that one more toss. Serve in bowls and finish with panko breadcrumbs for some crunch (optional!). Serve.
Tips, Tricks and Substitutions
Can I use something besides mussels? Clams, or uni would work if you want to sub out mussels, totally up to you!
What is the best white wine to cook mussels in? Make sure you’re using a dry white wine like pinot grigio or sauvignon blanc. However, if you don’t have a dry white wine to cook with, you can use any white wine you do have.
What goes well with white wine mussels and pasta? You can serve with our Herb and Calabrian Chili Garlic Bread or something lighter like our Little Gem Salad with Yogurt Ranch.
How do you prepare your mussels before steaming? I store my mussels in the fridge, with a damp paper towel on top of the mussels completely covering the mussels, and then add plastic wrap on top. This allows the mussels to stay fresh, and not dry out.
Should you soak your mussels in water before cooking? Yes, a nice rinse and rub of your mussels will ensure you’re not getting any dirt/or cracks when steaming and cooking them.
How long should you steam your mussels? Around 5-6 minutes, with the lid closed until all the mussels open.
Check out the below fish and seafood recipes for more dinner inspiration!
- Tuna Crudo with Citrus Caper Vinaigrette
- Gravlax and Dill Yogurt Crostini
- Chili-Rubbed Sheet Pan Steelhead Trout
- Lemon Garlic Butter Scallops
If you do make this pasta with white wine and mussels recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
In addition, we can also be found on Facebook and Pinterest!
Watch How To Make This Recipe
Pasta with White Wine and Mussels
Ingredients
- 2 tablespoons olive oil
- 2 shallots finely diced
- 4 garlic cloves finely diced
- pinch of red pepper flakes
- 1/2 cup dry white wine
- 2/3rd cup heavy cream
- 3 tablespoons butter
- 2 pounds mussels rubbed, cleaned, rinsed and dried
- 1 pound pasta of choice we are using linguine
- 1 lemon half zested, half juiced (or more to preference to finish)
- salt and pepper to taste
- handful of chopped parsley for garnish
- crispy panko breadcrumbs to top optional
Instructions
- Rinse, rub, and clean your mussels. Boil and salt a large pot of water. Cook your pasta until 1-2 minutes under al dente.
- While your pasta is boiling and cooking, we will make the white wine sauce. With a drizzle of olive oil, heat up a large pot or pan and add in garlic, shallots, salt, pepper and red pepper flakes. Let that bloom for a few minutes.
- Next, pour in your white wine, and reduce that down.
- Once reduced, on medium low to low, add in your heavy cream and butter, stir until melted. We want this on a lower setting so the sauce gets silky and melds together. On a high heat, it will often break the cream and butter, and your sauce won’t be as luscious.
- Once your sauce is fully incorporated and looks like one cohesive and creamy sauce. Add in your washed and dried mussels and cover the pot with a lid. Cover with a lid and steam until your mussels open, about 5-6 minutes.
- By the time your mussels are cooked in your sauce, your pasta should be done. Using tongs, bring your pasta in the opened mussels with their sauce, bringing in pasta water (about 1/4th-1/2 cup as needed) over as well.
- Toss to combine until it’s super creamy and luscious. Remove from heat, add in your lemon zest, lemon juice, fresh parsley and give that one more toss. Serve in bowls and finish with panko breadcrumbs for some crunch (optional!). Serve.
10/10. Honestly!
Thank you!!