Pasta With Mussels In Wine

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Servings: 4 Difficulty: Intermediate
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A quick and elegant Italian-inspired dish featuring tender mussels steamed in white wine and served over ribbon pasta.
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Pasta With Mussels in Wine recipe image
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Pasta With Mussels In Wine

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 97.6

Description

This vibrant pasta dish captures the essence of coastal Italian cooking with its bright, briny flavors and aromatic herbs. Fresh mussels are steamed in white wine until tender, then tossed with a simple yet flavorful sauce made from garlic, olive oil, fresh basil, and ripe tomatoes. The dish is light yet satisfying, making it perfect for a weeknight dinner or a casual gathering with friends. The combination of the sweet, ocean-kissed mussels and the rich, herbed tomato-wine sauce creates a harmonious balance that is both comforting and sophisticated. Serve it immediately for the best texture and flavor, paired with a crisp green salad to complement the richness of the seafood.

Ingredients

Directions

  1. Rinse the mussels thoroughly under cold water, pulling off any beards and scraping shells to remove sand or debris. Discard any mussels with broken shells or those that do not close when tapped.
  2. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
  3. In a large, wide skillet or Dutch oven, combine the mussels and white wine. Cover tightly with a lid and place over medium-high heat.
  4. Steam the mussels for 5-7 minutes, shaking the pan occasionally, until the shells open. Discard any mussels that remain closed.
  5. Using a slotted spoon, transfer the opened mussels to a bowl, leaving the wine broth in the pan. Allow the mussels to cool slightly, then remove them from their shells if desired.
  6. Return the pan with the wine broth to medium heat. Add the olive oil, garlic, pepper, chopped tomato, and half of the chopped basil.
  7. Simmer the sauce for 3-4 minutes, stirring occasionally, until it reduces by about half and the tomatoes break down slightly.
  8. Add the drained pasta and the shelled mussels to the sauce. Toss gently to combine, adding a splash of reserved pasta water if the sauce is too thick.
  9. Remove from heat and stir in the remaining fresh basil. Serve immediately in warm bowls.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 97.6kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.5g3%
Cholesterol 48.8mg17%
Sodium 60.2mg3%
Total Carbohydrate 4.2g2%
Dietary Fiber 0.0g0%
Sugars 0.8g
Protein 13.6g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This dish is best served immediately. Mussels do not reheat well and can become rubbery if stored and reheated.

Substitutions: You can use shrimp instead of mussels for a different seafood variation. If you prefer a richer sauce, add a knob of butter at the end.

Tips: Ensure all mussels are fresh and discard any that are open before cooking and do not close when tapped. This ensures safety and better flavor.

Variations: Add a pinch of red pepper flakes for a spicy kick or include some white beans for extra heartiness.

Keywords: italian, mussels, pasta, white wine, seafood, garlic, basil, tomato, quick dinner, linguine, fettuccine, steamed, easy recipe, weeknight meal, mediterranean, shellfish, olive oil, fresh herbs, light dinner, romantic dinner
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