White Wine Fettuccine with Mussels


mussels wine pasta

I just love seafood dishes with that light wine and garlic flavor infused in the sauce. It is so refreshing and fresh tasting. Mussels and clams are also surprisingly easy to cook, though I find it slightly weird as the mussels open and close on my kitchen counter. Just try not to stare at them.

If you prefer to enjoy the mussels with bread, just follow through to step 3, season the broth with salt and pepper, add the mussels back in and serve with crusty bread!

White Wine Fettuccine with Mussels


  • 2 cups dry white wine
  • 4 bay leaves
  • 1lb small mussels, scrubbed and debearded
  • 3 tbsp of unsalted butter, melted
  • 2 tbsp of extra virgin olive oil
  • 4 large garlic cloves, thinly sliced
  • 1/2 tsp crushed red pepper
  • 1 tbsp fresh lemon juice
  • 3/4lb artisanal fettucine or linguine (preferably flavored, like garlic parsley fettuccine)
  • Salt
  • Freshly ground pepper


  1. If you get mussels from the grocery seafood section, you will probably find that some mussels have been debearded and some haven't. After scrubbing the mussels under cold running water, check the opening between the two shells and see if there is a seaweed-like strand. If there is, pinch it between your thumb and first finger and play a little tug-of-war with it until it comes off (if it doesn't come off, feel free to cut it). If any of the mussels are open, tap them lightly against a hard surface and make sure they close up. If they remain open after a couple minutes, discard.
  2. In a large pot, combine wine with bay leaves and bring to a boil. Add mussels, cover, and cook over high heat for 5 minutes. Spoon mussels out and place them in a large bowl. Drizzle butter over mussels and cover with plastic wrap. Discard any unopened mussels. Keep mussel broth.
  3. Heat olive oil in a large skillet over low heat. Add garlic slices and cook for 4 minutes. Add red pepper and cook for one more minute. Pour mussel broth into the skillet and add lemon juice. Simmer over medium heat for 8 minutes. Season with salt and pepper.
  4. In a large pot of boiling, salted water, cook the pasta according to package instructions until al dente. Drain.
  5. Add pasta and mussels to the mussel broth and toss gently until well incorporated. Season with salt and pepper.

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