Garlic Sauced Mussels Over Spaghetti
Indulge in a taste of coastal elegance with this Garlic Sauced Mussels Over Spaghetti recipe, a perfect marriage of briny seafood and velvety garlic-wine sauce. Tender spaghetti serves as the ultimate base for plump mussels simmered in a fragrant medley of olive oil, butter, garlic, and shallots, enhanced by the zest and juice of fresh lemon. A splash of dry white wine and a dash of red pepper flakes bring depth and a hint of heat to the dish, while fresh parsley adds a bright, herbaceous finish. Ideal for a quick yet impressive dinner, this 40-minute recipe is perfect for entertaining or savoring a fine-dining experience at home. Serve it with crusty bread to soak up every drop of that irresistible sauce! Keywords: mussels recipe, garlic sauce, seafood pasta, mussels with spaghetti, quick seafood dinner.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 lbs mussels (cleaned and debearded)
- 3 tbsp olive oil
- 2 tbsp butter
- 5 garlic cloves (minced)
- 2 shallots (minced)
- 1 cup dry white wine
- 1 cup chicken or seafood stock
- 0.5 tsp red pepper flakes
- 0.5 cup fresh parsley (chopped)
- 1 lemon (zested and juiced)
- to taste salt
- to taste black pepper
Instructions
Fill a large pot with salted water and bring it to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the spaghetti aside.
While the pasta cooks, rinse and inspect the mussels. Discard any that are cracked or that remain open after a gentle tap.
In a large skillet or pot with a lid, heat the olive oil and butter over medium heat until melted.
Add the minced garlic and shallots, and sauté for 2-3 minutes until fragrant and softened, but not browned.
Stir in the red pepper flakes, then pour in the white wine and chicken or seafood stock. Increase the heat to medium-high and bring the mixture to a simmer.
Add the mussels to the skillet, stir to coat them in the sauce, and cover with a lid. Cook for 5-7 minutes, shaking the pan occasionally, until the mussels open. Discard any mussels that remain closed.
Reduce the heat to low and stir in the lemon zest, lemon juice, and half of the chopped parsley. Season the sauce with salt and black pepper to taste.
Add the cooked spaghetti directly to the skillet with the mussels, tossing gently to coat the pasta in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to achieve the desired consistency.
Transfer the spaghetti and mussels to a large serving platter or individual bowls. Sprinkle with the remaining parsley and serve immediately.
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 6446 mg | 280% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 9.6 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 741 mg | 57% | |
| Iron | 51.8 mg | 288% | |
| Potassium | 5113 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
