Recipes 58 1 300x300 1

Mussels and Linguine with Garlic Butter & White Wine Pasta Sauce

No ratings yet
Print Pin Rate


  • 2 pounds mussels rinsed
  • 1 pound linguine or spaghetti
  • 3/4 cup white wine
  • 1 shallot finely chopped
  • 3 tablespoons butter
  • 1/4 cup fresh basil finely chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon crushed red pepper flakes
  • 3/4 cup heavy cream
  • 1/2 cup grated parmesan cheese


  • Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).
  • Bring a large pot of water to a boil, add a pinch of salt, and cook linguine until al dente.
  • Meanwhile, heat butter and oil in a large covered saucepan on medium-high heat. Cook garlic and shallots until fragrant, about 1 minute. Add wine, basil, and red pepper flakes to the pan. Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5 minutes. Stir mussels to coat in the sauce.
  • When linguine is finished, strain and stir into the mussels and white wine sauce. Now add cream and Parmesan cheese. Simmer for 5-7 minutes, covered, stirring occasionally until the sauce slightly thickens. Serve topped with a pinch of fresh basil, more Parmesan cheese, and 6-7 mussels.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating