Best 2 Mussels And Pasta With Creamy Wine Sauce Recipes

Indulge in the exquisite flavors of mussels and pasta harmoniously combined in a luscious creamy wine sauce. This delectable dish tantalizes your taste buds with the briny sweetness of mussels, the comforting embrace of pasta, and the rich, velvety texture of the creamy wine sauce. Savor the aromatic allure of garlic, shallots, and white wine, perfectly complementing the tender mussels and al dente pasta. Discover the culinary artistry behind this dish as we delve into the detailed recipes, guiding you through each step to recreate this symphony of flavors in your own kitchen.

Here are our top 2 tried and tested recipes!

MUSSELS AND PASTA WITH CREAMY WINE SAUCE

Mussels and Pasta with Creamy Wine Sauce image

I love seafood and always have a bag, or two, of mussel meat in the freezer. It's fairly inexpensive and is usually found in a case by the fresh fish. This cooks up really quickly, so have everything prepped before starting.

Provided by Bren

Categories Seafood Shellfish Mussels

Time 30m

Yield 1

Number Of Ingredients 10

Ingredients

1 ½ ounces linguine pasta
4 ounces frozen mussel meat
4 teaspoons unsalted butter, divided
3 ounces cremini mushrooms
freshly ground black pepper to taste
1 large clove garlic, minced
¼ cup dry white wine
1 pinch red pepper flakes
⅓ cup light whipping cream (18%)
½ lemon, zested

Steps:

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
Melt 1 teaspoon butter in a medium skillet over medium-low heat. Gently warm the mussels until they release their water, about 3 minutes. Remove to a bowl and set aside.
Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter in the skillet. Cut any large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until starting to soften, 3 to 5 minutes. Add garlic and cook for 1 minute. Pour wine into the skillet, add red pepper flakes, and cook until wine has reduced by half, 2 to 3 minutes. Pour in cream and add mussels. Heat until warmed through, 1 to 2 minutes.
Use tongs to lift linguine out of the pot and add to the skillet with some of the cooking water. Toss to coat with sauce. Plate and garnish with lemon zest.

Nutrition Facts : Calories 708.3 calories, Carbohydrate 44.9 g, Cholesterol 160.2 mg, Fat 43.6 g, Fiber 4.3 g, Protein 25.2 g, SaturatedFat 25.8 g, Sodium 389.4 mg, Sugar 2.4 g

MUSSELS IN WINE AND CREAM

Mussels in Wine and Cream image

Make and share this Mussels in Wine and Cream recipe from Food.com.

Provided by Vicky Bryant

Categories Lunch/Snacks

Time 1h10m

Yield 2 entrees or 4 appetizers, 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 kg fresh mussels (1 bag would do for 2 hungry people)
2 -3 finely chopped shallots
1 tablespoon finely chopped parsley
1 clove garlic, finely chopped
120 ml fresh cream
1 bay leaf
1 cup dry white wine
1/2 cup water
2 tablespoons olive oil
1 tablespoon butter or 1 tablespoon margarine
ground black pepper

Steps:

Put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry, not too quickly, the chopped garlic and shallots.
When the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels.
Add ground pepper to taste and pour cream over the mussels.
Cover pan with lid, over moderate to high heat.
When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open.
This will only take three, or four minutes.
Do not overcook and avoid letting the liquid boil.
You will hear the shells crack open and when most have opened, remove from heat.
Too much cooking will only make them tough.
Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.

Nutrition Facts : Calories 1417.9, Fat 106, SaturatedFat 54.6, Cholesterol 434.8, Sodium 1569.9, Carbohydrate 31.2, Fiber 0.1, Sugar 1.4, Protein 64.5

Tips:

Choose fresh mussels: Look for mussels with tightly closed shells. Avoid any mussels with cracked or broken shells, as these may contain bacteria.
Clean the mussels thoroughly: Use a stiff brush to scrub the mussels under cold running water. Remove any barnacles or seaweed from the shells.
Cook the mussels properly: Mussels should be cooked until the shells open. Discard any mussels that do not open after cooking.
Use a good quality white wine: The wine you use in the sauce will greatly affect the flavor of the dish. Choose a dry white wine that you enjoy drinking.
Add some herbs and spices: A few simple herbs and spices can really enhance the flavor of the sauce. Try adding some thyme, basil, oregano, or garlic powder.
Serve the dish immediately: Mussels are best served immediately after they are cooked. The sauce will start to thicken as it cools, so don't let it sit for too long before serving.

Conclusion:

Mussels and pasta with creamy wine sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of tender mussels, creamy sauce, and al dente pasta is sure to please everyone at the table. With a few simple tips, you can make this dish at home that will rival any restaurant meal. So next time you're looking for a seafood dish that is both impressive and delicious, give this recipe a try. You won't be disappointed!