Description
A quick and flavorful dish featuring tender mussels, garlic, white wine, and pasta. This speedy recipe is perfect for a light dinner or an impressive appetizer that’s ready in just 20 minutes.
Ingredients
Scale
- 1 lb fresh mussels, cleaned and debearded
- 8 oz pasta (spaghetti, linguine, or fettuccine)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
- Cook pasta according to package instructions, then drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
- Add mussels to the skillet and pour in white wine and chicken broth. Cover and cook for about 5-7 minutes, or until mussels have opened. Discard any mussels that don’t open.
- Add the cooked pasta to the skillet with the mussels. Toss to combine, adding a little reserved pasta water to help create a sauce.
- Stir in lemon juice and fresh parsley. Season with salt and pepper to taste.
- Serve immediately, garnished with additional parsley and lemon wedges, if desired.
Notes
- Use whole wheat or gluten-free pasta for a healthier or gluten-free version.
- If you prefer a richer sauce, you can add a splash of heavy cream at the end of cooking.
- This recipe works well with other shellfish, such as clams or shrimp, if you prefer variety.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 40 mg