Go ahead and send out the invites for your next dinner party! Jess here, and for today’s Perfect Bite we’re going to be ironing out the details for what’s about to become your new signature dish. You might also want to start practicing your best poker face for when you explain to your friends how complicated this recipe is (when really, that couldn’t be further from the truth). This mussels pasta recipe a stunning dish that’s extremely simple. A bed of pasta with mussels steamed in a garlic, white wine, and butter sauce, piled high and topped with fresh scallions and parsley. The light and creamy sauce is a perfect complement to the briny mussels.
Wait… what’s that? You want to throw in a little spinach and tomato in there? I like the way you think. Your dinner party guests are going to be singing your praises for years to come.
Keep reading for the recipe!
*Note: This dish is very easily made gluten-free and dairy-free with a couple basic substations. Simply choose a gluten-free pasta (I love brown rice pasta) and replace the butter with Earth Balance Buttery Sticks. Presto!
- 2 pounds mussels
- 6 cloves garlic, finely chopped
- 4 shallots, finely chopped
- 2 tablespoons butter
- 1/2 cup chopped scallions
- 1/4 cup chopped parsley
- salt and ground pepper, to taste
- 1/4 cup water
- 3/4 cup dry white wine
- juice of 2 lemons
- spaghetti pasta, cooked according to package
- With stiff brush, scrub mussels under cold running water. Place in large bowl with cold water to cover and set aside until ready to steam. Before steaming, discard any mussels with open shells.
- In large saucepan, melt butter over medium heat. Add garlic, scallions, parsley and salt and pepper to taste and cook until vegetables are tender, about 5 minutes.
- Add wine and water and let simmer 5 minutes, then raise heat to high and bring to a boil.
- Add mussels, cover pan, and steam until mussels have opened, about 5 minutes. Discard any mussels with unopened shells.
- Transfer mussels to a platter with prepared pasta and spoon juices over them.
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