Go ahead and send out the invites for your next dinner partyJess 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!

Pasta With Garlic Mussels

Serves 4

By Camille Styles
Prep

15 minutes

Cook

10 minutes


Ingredients

  •  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


Instructions

  1. 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.
  2. 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.
  3. Add wine and water and let simmer 5 minutes, then raise heat to high and bring to a boil.
  4. Add mussels, cover pan, and steam until mussels have opened, about 5 minutes. Discard any mussels with unopened shells.
  5. Transfer mussels to a platter  with prepared pasta and spoon juices over them.

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Comments (22)
  1. 1
    Tiffany @ Savor Home May 10, 2012 at 7:57 am

    Jess is just amazing. I heart mussels and this looks so good!

    Reply
    • Jess Simpson May 10, 2012 at 4:55 pm

      Thanks, sweet Tiff! Glad we share a mutual mussel-love!! xo

      Reply
  2. 2
    Jen May 10, 2012 at 9:08 am

    this is going on my summer beach menu with a loaf of french bread- wouldn’t want any of the sauce to go to waste 🙂 Thanks!

    Reply
  3. 3
    Alyssa May 10, 2012 at 9:11 am

    This looks incredible–and so easy! I’m definitely going to have to try this out for my next girls night dinner

    Reply
    • Jess Simpson May 10, 2012 at 4:57 pm

      SO darn easy, Alyssa & certainly perfect for a girls’ night dinner! You’ll have to let me know how you like it!!

      Reply
  4. 4
    Elizabeth May 10, 2012 at 12:09 pm

    Oh, yes! This dish looks delicious!

    Reply
  5. 5
    Camille Styles May 10, 2012 at 4:50 pm

    Sooo hungry looking at these! I’m headed to an Italian spot tonight for dinner, and I’m crossing my fingers that something similar is on the menu. Lovely post Jess! xx

    Reply
    • Jess Simpson May 10, 2012 at 4:58 pm

      Thanks, Camille! MMM…. I’m in the mood for Italian, too! Perhaps tonight calls for a nice bouillabaisse! 😉

      Reply
  6. 6
    Amberly @ The Good Life May 11, 2012 at 12:37 pm

    Can’t wait to make this! I LOVE mussels and this recipe looks easy and delish! Gorgeous photos (I love how food can be gorgeous haha)!

    Happy weekend,
    Amberly

    Reply
    • Jess May 11, 2012 at 5:34 pm

      Boy, are we on the same page about how gorgeous food can be! Have a happy weekend, Amberly!! xo

      Reply
  7. 7
    navert February 10, 2014 at 4:51 am

    Can I substitute fettuccine?

    Reply
  8. 8
    Katy April 8, 2015 at 11:37 am

    I don’t see where the lemons come in. In the sauce? Over the pasta at the end? Thx for your reply

    Reply
  9. 9
    Gray October 22, 2015 at 2:29 am

    The recipe fails to specify the point at which to introduce the juice of two lemons noted in the ingredient list.

    Reply
  10. 10
    Linda Baynard March 11, 2016 at 9:05 am

    Made this,excellent. Not enough time to clean and scrub mussels, go to Joes Crab Shack, get the garlicky mussels. Boil your pasta, cover with mussels, and Bon Appetite.

    Reply
  11. 11
    Linda Baynard March 11, 2016 at 9:07 am

    Be careful with the lemon. It conquers other spices and seasonings. Just lightly add a quick squeeze.

    Reply

Author

Jess Simpson