Pasta with Mussel Sauce
Dive into the coastal flavors of Italy with this Pasta with Mussel Sauce recipe—a seafood lover's dream! Perfectly al dente spaghetti is tossed in a luscious, briny sauce made from fresh mussels, ripe cherry tomatoes, and a splash of dry white wine. Aromatic garlic and shallots provide a flavorful base, while a pinch of red chili flakes adds a subtle kick. Finished with a vibrant touch of zesty lemon and fresh parsley, this dish is light yet indulgent. Quick and easy to prepare in under an hour, it’s an ideal recipe for a weeknight dinner or an elegant date night. Serve it with crusty bread to soak up every drop of the mouthwatering mussel sauce, and enjoy your taste of the Mediterranean at home! Keywords: pasta with mussels, mussel sauce pasta, seafood pasta recipe, quick Italian dinner, Mediterranean flavors.
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Recipe Information
Ingredients
- 400 grams spaghetti (or your choice of pasta)
- 1 kilogram fresh mussels
- 3 tablespoons olive oil
- 4 pieces garlic cloves (minced)
- 1 piece shallot (finely chopped)
- 300 grams cherry tomatoes (halved)
- 150 milliliters dry white wine
- 150 milliliters vegetable or seafood stock
- 0.5 teaspoons red chili flakes
- 2 tablespoons fresh parsley (chopped)
- to taste salt
- to taste black pepper (freshly ground)
- 1 piece lemon (zested and juiced)
Instructions
Clean the mussels by scrubbing their shells under cold water and removing the beards. Discard any mussels that are open and don't close when tapped.
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In a large, deep skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, cooking for 2-3 minutes until softened and fragrant.
Stir in the red chili flakes and cherry tomatoes. Cook for an additional 5-6 minutes until the tomatoes begin to break down and release their juices.
Pour in the white wine and increase the heat to medium-high. Let it simmer for 2-3 minutes to reduce slightly.
Add the vegetable or seafood stock and bring the mixture to a gentle simmer.
Carefully add the cleaned mussels to the skillet, cover with a lid, and cook for 5-7 minutes, shaking the pan occasionally, until the mussels open. Discard any mussels that remain closed.
Reduce the heat to medium and stir in the cooked pasta, reserved pasta water as needed, black pepper, and salt to taste. Toss to combine, ensuring the pasta is well-coated in the sauce.
Finish the dish by adding chopped parsley, lemon zest, and a squeeze of lemon juice for freshness.
Serve immediately, garnishing with additional parsley if desired. Pair with crusty bread to soak up the flavorful mussel sauce.
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 6270 mg | 273% | |
| Total Carbohydrate | 225.8 g | 82% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 14.5 g | ||
| Protein | 266.2 g | 532% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 804 mg | 62% | |
| Iron | 46.6 mg | 259% | |
| Potassium | 5031 mg | 107% | |
*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.
