Description
Speedy Mussels with Pasta is a quick and flavorful seafood dish combining tender fresh mussels with linguine or spaghetti in a garlicky, tomato-based sauce. Ready in under 30 minutes, it offers a healthy, restaurant-quality meal perfect for busy evenings, featuring vibrant herbs, a splash of white wine, and a bright finish of lemon.
Ingredients
Units
Scale
Main Ingredients
- 1 lb fresh mussels, cleaned and debearded
- 8 oz pasta of your choice (linguine or spaghetti recommended)
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1/4 cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Prepare the Mussels: Rinse your mussels thoroughly under cold running water and remove any beards. Discard any mussels that are open and do not close when tapped to ensure freshness and safety.
- Cook Pasta Until Al Dente: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
- Sauté Garlic and Tomatoes: In a large wide pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant but not browned. Add the halved cherry tomatoes and cook until they just begin to soften, releasing their natural sweetness.
- Steam Mussels in White Wine: Add the cleaned mussels to the pan with the garlic and tomatoes. Pour in the white wine and cover the pan with a lid. Allow the mussels to steam for about 5 minutes until all have opened, discarding any that remain closed.
- Combine Pasta and Sauce: Return the drained pasta to the pan with the mussels and tomatoes. Toss gently to combine, adding reserved pasta water as needed to create a silky sauce that clings perfectly to the noodles.
- Finish with Fresh Herbs and Lemon: Turn off the heat and sprinkle chopped fresh parsley and red pepper flakes (if using) over the dish. Add a squeeze of lemon juice and toss once more to mix all flavors beautifully.
Notes
- Choose fresh mussels for superior flavor and safety.
- Do not overcook mussels to avoid a rubbery texture.
- Reserve pasta water to help bind the sauce to the pasta.
- Use a large pan to steam mussels evenly and avoid overcrowding.
- Adjust the amount of red pepper flakes to balance heat level.
- For variations, try adding cream, swapping herbs, or switching pasta types including gluten-free options.
- Store leftovers in an airtight container and refrigerate up to 2 days; do not freeze cooked mussels with pasta.
- Reheat gently over low heat with a splash of water or white wine to maintain sauce consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg