Description

This Creamy Garlic Mussels and Spaghetti recipe combines fresh, tender mussels steamed with garlic, shallots, and white wine, tossed in a luscious creamy garlic sauce with parmesan and lemon, served atop perfectly cooked al dente spaghetti. A comforting yet elegant seafood pasta dish that’s quick to make and perfect for impressing guests or enjoying a cozy dinner at home.

Ingredients

For the Mussels:

2 pounds fresh mussels, cleaned and debearded
1 tablespoon olive oil
3 garlic cloves, minced
1 shallot, finely chopped
½ teaspoon red pepper flakes (optional)
1 cup dry white wine (or vegetable broth for halal-friendly)

For the Creamy Garlic Sauce:

1 tablespoon olive oil
2 tablespoons butter
4 garlic cloves, minced
1 cup heavy cream (or half-and-half for a lighter version)
½ cup grated parmesan cheese
Zest of 1 lemon
Juice of 1 lemon (about 2 tablespoons)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ cup fresh parsley, chopped

For the Spaghetti:

12 ounces spaghetti
1 teaspoon salt (for boiling water)

Optional Garnishes:

Extra parsley, chopped
Lemon wedges
Grated parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Mussels: Clean the mussels thoroughly by scrubbing under cold running water and removing the beard. Discard any with broken shells or that don’t close when tapped. Heat olive oil in a large skillet over medium heat, then sauté garlic, shallot, and optional red pepper flakes for 1-2 minutes until fragrant. Add white wine or vegetable broth, bring to a simmer, then add mussels. Cover and cook for 5-7 minutes until mussels open. Discard any unopened mussels and set the rest aside, keeping the cooking liquid in the skillet.
Cook the Spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining. Set pasta aside.
Make the Creamy Garlic Sauce: In the same skillet containing mussel cooking liquid, heat olive oil and butter over medium heat. Add minced garlic and sauté 1-2 minutes until fragrant. Pour in heavy cream, stirring to combine. Let simmer 3-4 minutes to thicken slightly. Stir in parmesan cheese, lemon zest, and lemon juice until cheese is melted and sauce is smooth. Season with salt and pepper to taste.
Combine Pasta, Sauce, and Mussels: Add cooked spaghetti to skillet and toss gently to coat with the sauce. Add reserved pasta water if sauce is too thick. Return mussels to skillet and toss gently to combine. Sprinkle chopped parsley and toss again to distribute evenly.
Serve: Divide pasta and mussels among serving bowls, ensuring mussels are evenly distributed. Garnish with extra parsley, lemon wedges, and grated parmesan cheese if desired. Serve immediately, ideally with crusty bread for dipping in the sauce.

Notes

To ensure mussels are fresh, they should smell like the ocean and have closed shells before cooking.
If using vegetable broth instead of wine, choose a flavorful broth to maintain taste balance.
The red pepper flakes add a subtle heat but can be omitted for a milder dish.
Reserved pasta water helps adjust sauce consistency without diluting flavor.
Serve immediately to enjoy the mussels at their best texture and flavor.