Mussels over pasta with light, yet creamy white wine sauce made with garlic, butter, fresh basil, Parmesan cheese, and cream.
For this recipe, we'll steam the mussels in wine, garlic and herbs, add the fully cooked pasta (linguine or spaghetti) along with whipping cream and Parmesan cheese.
Spaghetti pasta with mussels is a classic and a perfect end of summer, al fresco dinner.
Ingredients of Garlic Pasta with Mussels
- It's of PanaPesca Cooked Mussel Meat.
- It's of small onion diced.
- Prepare of Ronzoni Garden Delight spaghetti pasta.
- It's of chopped parsley.
- It's of butter.
- You need of medium garden tomato, diced (remove seeds and water first).
- Prepare of chopped garlic.
Garlic Pasta with Mussels instructions
- In 4 quart pot cook the pasta mix according to package directions for 6 minutes..
- In a large skillet over medium high heat, saute the onions, garlic and parsley in the butter until clear..
- Drain the pasta and add back to pot adding the cooked onions, garlic, parsley. Stir in the thawed cooked mussel meat and continue for 3 minutes (or until mussels are heated to liking) of cooking the pasta mix..
- Divide into 4 serving dishes and top with the chopped tomato and garnish with chopped parsley..
Leave mussels to cool in bowl until easily removed from shells. Remove half from shells and leave other half intact. Includes mussels, garlic, shallots, butter, scallions, chopped parsley, salt, ground pepper, water, dry white wine, lemon, pasta. A bed of pasta with mussels steamed in a garlic, white wine and butter sauce, piled high and topped with fresh scallions and parsley. The light and creamy sauce is a perfect complement to the briny mussels.
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