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Mussels and Pasta with Creamy Wine Sauce
Mussels and Pasta with Creamy Wine Sauce
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Effortless dinner: frozen mussel linguine in creamy wine sauce.
Ingredients:
  • 1.5 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
  • 0.25 cup dry white wine
  • 1 pinch red pepper flakes
  • 0.33333334326744 cup light whipping cream (18%)
  • 0.5 lemon, zested
Instructions:
  • Bring a large pot of salted water to a boil. Cook linguine until al dente, about 11 minutes.
  • Rinse the mussel meat in a fine-mesh strainer under cold water until clean.
  • Heat 1 teaspoon of butter in a medium skillet over medium-low heat until melted. Gently heat the mussels until they release their liquid, around 3 minutes. Transfer to a bowl and set aside.
  • In the skillet, wipe away any residue with paper towels. Melt the remaining 3 teaspoons of butter. Cut any large mushrooms into smaller pieces and add them to the skillet, then sprinkle with pepper. Cook until slightly softened, about 3 to 5 minutes. Stir in garlic and cook for 1 more minute. Pour in wine, add red pepper flakes, and cook until the wine reduces by half, around 2 to 3 minutes. Finally, add cream and mussels, heating until warmed through, approximately 1 to 2 minutes.
  • Using tongs, transfer the linguine from the pot to the skillet along with some cooking water. Toss to coat with sauce, then plate and garnish with lemon zest.

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