Pasta with a Lot of Mussel
Dive into a coastal-inspired culinary experience with this vibrant "Pasta with a Lot of Mussel" recipe, a seafood lover's dream teeming with fresh mussels and bold Mediterranean flavors. Tender spaghetti or linguine is tossed in a garlicky olive oil sauce, infused with juicy cherry tomatoes, a touch of red chili flakes for gentle heat, and a splash of dry white wine that brings depth to the dish. The mussels are steamed to perfection, releasing their briny juices that meld beautifully with the simple, yet flavorful sauce. Finished with fresh parsley and a squeeze of lemon, this stunning one-pan meal delivers a hearty, elegant dinner in just 35 minutes. Perfect for impressive weeknight dinners or special occasions, this mussel pasta is a surefire way to bring the taste of the sea to your table! Keywords: mussel pasta recipe, seafood spaghetti, Mediterranean mussel dish, quick mussel pasta, one-pan seafood pasta.
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Recipe Information
Ingredients
- 400 g spaghetti or linguine
- 1 kg fresh mussels, cleaned and debearded
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 200 g cherry tomatoes, halved
- 150 ml dry white wine
- 0.5 tsp red chili flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 lemon, sliced into wedges (for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain and set aside, reserving 1 cup of pasta water.
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat.
Add the minced garlic and red chili flakes to the skillet, stirring frequently, for 1-2 minutes until fragrant.
Toss in the halved cherry tomatoes and cook for 5 minutes, lightly pressing down with the back of a spoon to release their juices.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Add the cleaned mussels to the skillet and cover with a tight-fitting lid. Cook for 4-6 minutes, shaking the skillet occasionally, until the mussels open. Discard any that remain closed.
Season the mussel mixture with salt and black pepper to taste.
Toss the cooked pasta into the skillet with the mussels and tomatoes. Add a splash of reserved pasta water if needed to coat the pasta evenly.
Sprinkle chopped parsley over the dish and gently toss to combine.
Serve the pasta immediately with lemon wedges on the side for a bright, fresh finish.
Nutrition Facts
Calories |
2059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 5682 mg | 247% | |
| Total Carbohydrate | 191.8 g | 70% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 10.7 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 18.8 mcg | 94% | |
| Calcium | 494 mg | 38% | |
| Iron | 46.1 mg | 256% | |
| Potassium | 3798 mg | 81% | |
*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.
