Creamy Garlic Mussels Pasta

Why do we love pasta so much? Because it’s so versatile and you can toss it with so many different ingredients and make delicious meals. We were craving mussels and this pasta dish satisfied that craving perfectly! The sauce is a bit runny, as mussel sauce often is so that you can slurp it up or use bread to soak up the leftover sauce.

Creamy Garlic Mussels


Creamy Garlic Mussels Pasta

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Main


  • 1 cup olive oil
  • 100g fresh basil leaves
  • 4 tbsp butter
  • 16 shrimp
  • 500g pasta (penne, bowtie, shells or gemelli)
  • 4 shallots, finely chopped
  • 14 cloves of garlic, minced
  • 2 cups dry white wine
  • ⅔ cup clam juice
  • Salt and pepper
  • 2 lbs (approximately 30) mussels
  • 1 cup cooking cream
  • 4 tbsp lemon juice
  • Parmigiano
  • ½ cup Italian parsley, finely chopped


  1. Put the basil (stems and all) in a blender with the olive oil and blend until the basil is chopped. Remove from the blender and set aside, you will not need all of this basil oil, refrigerate the rest
  2. In a small skillet melt 2 tbsp of butter on medium heat, cook the shrimp until pink and set aside
  3. Cook the pasta according to package directions and set aside
  4. In a larger skillet melt 2 tbsp of butter on medium heat, add the shallots and garlic and sauté for about 2 minutes
  5. Add the white wine and allow it to come to a boil, add the clam juice and season with salt and pepper. Cook for a few minutes so that the liquid reduces
  6. Gently add the mussels, cover and let cook for 1 ½ minutes until the mussels have fully opened
  7. With a slotted spoon remove the mussels from the liquid and cover
  8. Bring the sauce to a boil and add the cream and lemon juice. Stir and bring to a boil, watch the sauce thicken. Add about 6 tbsp of the basil oil and keep stirring
  9. Remove from heat and stir in the Parmigiano, the Italian parsley, and then the pasta
  10. Serve the pasta, and top each serving with 4 shrimp per dish in the center of the pasta, add the mussels surrounding the pasta. If the mussels are completely closed, discard them
  11. NOTE: This is a thin sauce; it will pool at the bottom of your dish, you can enjoy it with a spoon or bread. If you would like a thicker sauce make a roux using ¼ cup of salted butter, and ½ cup of all purpose flour in a separate pan, before whisking it into the sauce

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1 comment

  1. Sausage Rapini Pasta | Montreal Food Divas February 24, 2017 at 1:01 am Reply

    […] an easy recipe, perfect when you’re hungry and want to cook something quickly after work! We use basil oil as a nice little touch, which is basically olive oil blended with basil leaves, but you can use […]

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