Mussels are a firm favourite in our house, and pairing them with pasta turns them into a satisfying meal. Add crusty bread to mop up all of that rich, creamy sauce infused with white wine, garlic and shallots.
Servings
2 Servings
PREP TIME
15 mins
COOK TIME
20 mins
TOTAL TIME
35 mins
Difficulty
Easy
Wine pairing
Chardonnay, Marsanne
1. First, check to make sure the mussels are all alive: If they are slightly open, tap them on the bench and they should close up. If they don’t, discard them.
2. Under cold running water or in a large bowl full of cold water, scrub the mussel shells vigorously to remove any dirt, sand or barnacles. I use a coarse scourer sponge that I reserve specifically for this job!
3. Remove the mussel “beards” (black, fibrous tufts that sprout from inside the shell) by grabbing them firmly and pulling them down toward the base of the shell. Sometimes they can be tough – give them a wiggle and try pulling at different angles to remove as much beard as you can.
Tip: I’ve been known to use kitchen tweezers to help with this job. They provide a precise and firm grip which is helpful for beard removal.
4. To store the mussels ahead of cooking, place them in a bowl and cover them with damp paper towel or a damp tea towel. Don’t store or soak them in water, as they’ll take in a lot of the water and subsequently cause your sauce to become thin and watery.
Note: This step assumes you’re using dry pasta with a standard cook time of about 10 minutes. If you’re using fresh pasta with a shorter cook time, make a start on the sauce first and begin cooking the pasta once you’ve cooked and removed the mussels from the pan.
1. Fill a medium sized pot with water and place over high heat. Once the water comes to the boil, salt it generously with a few teaspoons of salt, and add the pasta.
2. Stir the pasta with a fork every minute for the first few minutes so that the pasta doesn’t stick together. Then, make a start on the sauce.
Important: Do not drain the pasta water when the pasta is finished cooking. You need at least 1/3 cup in step 3, and may want to use some more at the end to get your pasta sauce to the desired consistency.
1. Choose a large saute pan or skillet with a lid (set the lid aside for later). Add the oil and butter and once the butter is melted, add the spring onions and garlic and saute until softened, about 2-3 minutes.
2. Add the wine. Once it starts simmering (turn the heat up if needed), add the mussels and put a lid on the pan. Steam the mussels for 5 minutes or until most have opened.
3. Use a slotted spoon to remove the mussels to a bowl, and cover the bowl with foil or paper towel to keep the mussels warm. Make sure the remaining liquid in the saute pan is simmering vigorously over medium-high heat.
4. Use a heatproof mug or measuring jug to scoop out about 1/3 cup of the pasta water. Add the flour to the mug and stir or whisk until the mixture is smooth and all lumps have dissolved.
Tip: Don’t scoop out too much pasta water, as it’ll be more difficult to whisk out the lumps. Keep stirring or whisking vigorously to remove the lumps.
5. Pour the water and flour mixture into the saute pan, stir through and cook for 1 minute. Then add the cream, parmesan, salt and pepper and stir until everything is combined.
6. Use a spider (pasta scoop) or tongs to transfer the pasta straight from the boiling water to the sauce, and toss the pasta and sauce together.
Tip: If you want a more saucy consistency, add some of the pasta water to the saute pan. Start with just 1/4 cup and stir between additions, and continue adding pasta water until the sauce reaches your desired consistency.
7. For best presentation, serve the pasta on one side of the plate and pile the mussels up on the other. You can combine the mussels and pasta in the saute dish before serving – it’s a hot, creamy mess, but no less delicious!
The recipe calls for a cup of dry white wine, so naturally the rest of the bottle is a sure choice to pair with your meal. I recommend a dry Chardonnay (not too fruity).
Other varieties you could use are Marsanne, Viognier, a Rousanne blend (like a VMR or white Côtes de Rhône), or a Semillon with some age (as the younger ones are likely too fruity for this dish).
