For a richer flavor, substitute heavy cream for the light whipping cream. If you don't have fresh lemon, a squeeze of lemon juice will also work. Feel free to add other vegetables, such as spinach or cherry tomatoes, to the skillet along with the mushrooms. A sprinkle of fresh parsley or a drizzle of olive oil would be delicious additions just before serving.
Mussels and Pasta with Creamy Wine Sauce
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING1 People
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VIEWS30
Transport yourself to the Italian coast with this quick and elegant pasta dish. Tender mussels mingle with perfectly cooked linguine in a luscious, creamy wine sauce, infused with the subtle earthiness of mushrooms and a hint of zesty lemon. A weeknight indulgence that feels like a gourmet getaway.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol160 mg
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Fiber4 g
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Protein25 g
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Saturated Fat26 g
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Sodium389 mg
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Sugar2 g
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Fat44 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBring a large pot of lightly salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining. (10 minutes)
02
StepPlace frozen mussel meat in a fine-mesh strainer and rinse thoroughly under cold water until thawed.
03
StepMelt 1 teaspoon of butter in a medium skillet over medium-low heat. Add the rinsed mussels and cook, stirring occasionally, until heated through, about 3 minutes. Remove mussels from the skillet and set aside in a bowl.
04
StepWipe the skillet clean with paper towels. Add the remaining 3 teaspoons of butter to the skillet and melt over medium heat. Add the sliced cremini mushrooms and season with freshly ground black pepper. Cook until the mushrooms are softened and lightly browned, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
05
StepPour the dry white wine into the skillet and add the red pepper flakes. Let the wine simmer and reduce by half, about 3 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
06
StepStir in the light whipping cream and bring the sauce to a gentle simmer. Add the cooked mussels back into the skillet and heat through, about 2 minutes, stirring gently to coat them in the sauce.
07
StepUsing tongs, transfer the cooked linguine directly from the pot to the skillet with the sauce. Toss the pasta to coat it evenly. If the sauce is too thick, add a little of the reserved pasta water to achieve your desired consistency.
08
StepTransfer the mussels and pasta to a serving plate. Garnish generously with lemon zest for a bright, aromatic finish. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Kariane Ondricka
Jun 24, 2025This is now one of my go-to weeknight meals.
Tyrique Mohrtillman
May 24, 2025I used canned mussels instead of frozen and it worked out perfectly.
Terrell Bergnaum
Apr 28, 2025This recipe was so easy and delicious! I will definitely make it again.
Evan Roberts
Apr 14, 2025The sauce was so flavorful and creamy. My family loved it!
Jedidiah Flatley
Mar 11, 2025I added some shrimp and it turned out amazing!
Jovanny Spencer
Mar 2, 2025Next time, I'll add some more red pepper flakes for a bit more heat.
Noah Anderson
Feb 27, 2025A simple yet elegant dish. Perfect for a quick dinner party!
Dena Dibbertheathcote
Jan 18, 2025I didn't have any white wine, so I used chicken broth and it still tasted great.