The Best Mussel Pasta in Creamy Sauce Recipe

Experience a burst of flavour with our Mussel Pasta in Creamy Sauce recipe, ready in under 20 minutes! This delicious and quick seafood delight features a zesty lemony garlic sauce that’s both satisfying and light, perfect for any occasion. And they are also my absolute fav!

I am so excited to share this effortless yet elegant Mussel Pasta in Creamy Sauce recipe with you. Whether it’s for a special occasion or a busy weeknight, this dish combines the richness of lovely sauce with the freshness of seafood, all in minimal time. 

Try out my other pasta recipe here:

Why You Will Love Mussel Pasta in Creamy Sauce

• Lux elegance: Honestly, what is not to love about the sound of that! Achieve gourmet results with pantry staples and simple cooking techniques. This recipe is so tasty and so easy to make, you are going to have your dinner guests penciling in another get together at your house, before the end of the meal.
• ​​Quick fix: These tasty, pre-cooked frozen mussels, will be ready in under 20 minutes for those busy evenings. Perfection. 
• Light yet satisfying: This Mussel Pasta in Creamy Sauce is a comforting meal that won’t weigh you down. It is packed with protein and freshness, perfect for a summer evening with friends and family.
• Bright and zesty flavours: The lemony garlic sauce, coupled with the mussels, adds a refreshing twist to classic pasta dishes. 

Pasta with Mussels Ingredients and Substitutions

Let’s see what we’ll need for this delectable pasta and mussel magic:  

• Pasta: I personally like spaghetti but you can choose any pasta variety you prefer, such as linguine or fettuccine. I would recommend sticking to the longer varieties with this dish as they absorb the creaminess of the sauce more.
• Butter: This can be substituted for olive oil but why?
• Shallots: If you don’t have a shallot then you can replace it with half a small onion or two to three tbsp of finely chopped leeks. I like the subtle sweetness that shallots add to this dish. All you need to know about mussels
• White wine: Adding white wine balances out the richness of the butter and the cream. If you would like to go alcohol free then you can substitute this with white wine vinegar.
• Frozen cooked mussel meat: Convenient and quick to use, this variety retains their tender texture and briny flavour, perfect for a speedy but dreamy pasta dish. I prefer the mussels without the shells for convenience but you can choose the shelled variety for a more rustic feel. You could find fresh mussels too but the prep time will increase if you do as they require a bit more tlc to prepare.
• Parmesan: Grana Padano will do nicely here too but whatever you do, do not over cheese the dish. Less is more. 

Top Tips For Pasta with Mussels

• Utilise pasta water wisely: Reserve a cup of pasta water before draining, it is key for creating a velvety sauce that clings to the pasta. Do not forget!
• Embrace citrus zest: Add both lemon juice and zest for a burst of freshness that complements the briny mussels and creamy sauce.
• Perfect parmesan finish: Grate Parmesan just before serving to add a final layer of savoury richness that elevates the dish without overwhelming it.

Make Ahead and Storage Instructions

I personally don’t like to do this one too far in advance before serving. But you can certainly prep the sauce ahead of time and then toss in the freshly boiled pasta just before you serve. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to preserve flavours. But no more because nobody wants food poisoning from mussels… 

Continue to Content

Yield: 4

Mussel Pasta in Creamy Sauce

Print

Mussel Pasta in Creamy Sauce – dig in and enjoy this light yet satisfying seafood pasta! The brininess of the mussels pairs perfectly with the bright lemon and garlic flavors. And in less than 20 minutes, you’ll be sitting down to a restaurant-quality meal. Buon appetito!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 300 gr spaghetti or other pasta of choice
• 1-2 cups of pasta water – reserve the water from boiling spaghetti
• 3-4 tbsp of butter
• 3-4 garlic cloves, minced
• 1 shallot
• Squeeze of lemon juice and peel of half lemon
• 1/2 cup of white wine OR 2 tbsp of white wine vinegar
• 400 gr pack of frozen cooked mussels meat without shells
• Salt and pepper to taste
• Pinch of dried parsley – optional
• Parmesan – grated, for serving

Instructions

1. Cook your spaghetti of choice in a large pot of salted boiling water, following the package directions, until al dente.
2. Meanwhile, heat butter in a large skillet over high heat. Add chopped garlic and cook, stirring, for about a minute, or until fragrant.
3. Peel and finely shop the shallot. Add to the skillet with butter and garlic and cook for 1 minute. Stir in some lemon peel.
4. Pour in white wine or white wine vinegar and let it boil rapidly for a minute or two, until most of the liquid has evaporated. This will create a delicious base for the sauce.
5. Add the mussels to the skillet, lower the heat to medium and cover with a lid. Cook for about 4 to 5 minutes, shaking the pan occasionally
6. Drain the pasta, reserving some of the cooking water. Add the pasta and cream cheese to the skillet and toss well to combine with the sauce. If the sauce is too dry, add some of the reserved pasta water to thin it out.
7. Finish with a squeeze of lemon juice, dried parsley and some salt and pepper to taste. Divide the pasta and mussels between plates, garnish with freshly grated parmesan and serve right away. Enjoy!