Description
Linguine with Mussels is a quick and elegant pasta dish combining tender linguine, fresh mussels, and a fragrant garlic-shallot butter sauce simmered in savory broth. Ready in just 20 minutes, it’s perfect for both weeknight meals and special occasions.
Ingredients
12 oz dried linguine
2 lbs fresh mussels, cleaned and de-bearded
4 tbsp unsalted butter
1 shallot, finely chopped
3 cloves garlic, minced
1 cup chicken broth (or seafood broth)
2 tbsp chopped parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet over medium-high heat, melt butter. Add shallot and garlic, cooking for 2–3 minutes until softened and fragrant.
- Pour in chicken broth and bring to a gentle simmer for 1 minute.
- Add mussels, cover skillet, and reduce heat to simmer. Cook for 7–10 minutes until all mussels have opened. Discard any that remain closed.
- Add cooked pasta to the skillet, tossing gently to combine with mussels and sauce. Use reserved pasta water if needed to loosen the sauce.
- Garnish with parsley and serve immediately.
Notes
Discard any mussels with broken shells or that remain closed after cooking.
Seafood broth can replace chicken broth for a stronger ocean flavor.
Best enjoyed fresh—mussels can become tough if reheated.
Add red pepper flakes for a spicy version.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 460
- Sugar: 2g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
