Description
Speedy Mussels with Pasta is a quick and flavorful Italian seafood dish combining tender mussels cooked in a fragrant white wine and garlic sauce, tossed with al dente linguine. This easy stovetop recipe is perfect for a fast yet elegant weeknight dinner, delivering the fresh taste of the sea with zesty lemon and parsley, and optionally topped with grated Parmesan for extra richness.
Ingredients
Scale
Pasta
- 1 pound linguine or spaghetti
Seafood and Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup dry white wine
- 2 pounds fresh mussels, cleaned and debearded
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- ¼ cup chopped fresh parsley
- Salt and black pepper to taste
Optional Garnish
- Grated Parmesan (optional, for serving)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the linguine or spaghetti until al dente according to package instructions. Drain, reserving ½ cup of the pasta water, and set pasta aside.
- Sauté Aromatics: While the pasta cooks, heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the minced garlic and finely chopped shallot, sautéing for 2–3 minutes until soft and fragrant, being careful not to brown the garlic.
- Simmer Mussels: Pour in the dry white wine and bring to a gentle simmer. Add the cleaned mussels and optional red pepper flakes, cover the pan, and cook for 5–7 minutes. Shake the pan occasionally to promote even cooking, and discard any mussels that do not open.
- Toss Pasta with Mussels: Add the cooked pasta directly into the pan with the mussels and sauce. Gently toss everything together, adding the reserved pasta water gradually as needed to loosen the sauce and help it coat the pasta evenly.
- Finish and Serve: Stir in fresh lemon juice and chopped parsley. Season with salt and freshly ground black pepper to taste. Serve immediately, topped with grated Parmesan if desired for added richness.
Notes
- Clean mussels thoroughly before cooking by scrubbing shells and debearding.
- For a dairy-free option, omit the grated Parmesan cheese.
- Add cherry tomatoes or fresh spinach during the sauce stage for extra color and flavor.
