I’ve had these mussels in my freezer for TOO long and I wasn’t sure what to do with them. I went back and forth on a tomato sauce or a white wine based sauce, and the white wine version won! I love the garlic, shallots, and parmesan added. It turns out to be a super light pasta, and it goes perfectly with more white wine.😋 I used flour + water’s new packaged spaghetti for this recipe, and it turned out amazing!
Ingredients
- 3 tbsp butter
- 1 tbsp olive oil
- 1 large shallot
- 6 garlic cloves
- Red pepper flakes to taste
- 1 lb spaghetti or other long pasta
- 2/3 cup dry white wine
- 2/3 cup heavy cream
- 1/8 cup sun dried tomatoes, chopped
- 2 lbs mussels, cleaned
- 1/4 cup parmesan cheese
- 1/2 lemon
- Parsley for garnish
Instructions
- Rinse and scrub your mussels.
- Boil some water for the pasta and salt the water generously.
- Heat a pan on medium and melt butter and olive oil. Add garlic, shallots, salt and pepper, and red pepper flakes.
- Add wine and let the alcohol cook out.
- Turn the heat to low and add heavy cream and sun dried tomatoes.
- Add in washed and dried mussels, cover the pot, and cook for 6 minutes.
- Once the mussels are cooked, add the pasta and some pasta water. You can add as much pasta water as you need
- Mix the pasta and the sauce until it’s combined, and add lemon juice and parsley and mix. Enjoy!
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