If you’ve never made mussels before they are incredibly easy to make. This simple recipe allows you to cook frozen mussels in a skillet with butter. They are seasoned with butter and herbs and it only takes 5 minutes! Pasta with mussels is a delicious linguine recipe made in a creamy garlic butter and white wine sauce.

How to make Mussels and Pasta

Ingredients

• 1 ½ ounces linguine pasta
• 4 ounces frozen mussel meat
• 4 teaspoons unsalted butter, divided
• 3 ounces cremini mushrooms
• ground black pepper to taste
• 1 large clove garlic, minced
• ¼ cup dry white wine
• 1 pinch red pepper flakes (Optional)
• ⅓ cup light whipping cream (18%)
• ½ lemon, zested

Directions

1. Bring a large pot of lightly salted water to a boil. Cook linguine according to package directions until tender yet firm to the bite. Reserve cooking water.
2. Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
3. Melt 1 teaspoon butter in a medium skillet over medium-low heat. Add mussels and cook until thawed, about 3 minutes. Remove to a bowl and set aside.
4. Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter. Cut large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until soft, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.
5. Add wine and red pepper flakes to the skillet. Cook until wine reduces by half, 2 to 3 minutes. Add cream and mussels. Heat until warmed through, 1 to 2 minutes.
6. Transfer linguine to the skillet with tongs. Toss to coat in sauce. Add some reserved cooking water to thin sauce, if desired. Transfer to a plate and garnish with lemon zest.

Notes:

If you choose to buy fresh mussels at the store, they’re, in fact, alive. Don’t seal the bag or they will suffocate. If mussels don’t close on their own when rinsed or tapped on the counter, they’re likely dead. Mussels should have a mild oceanic or salty smell (if overly fishy, they’re likely bad).