Creamy Garlic Mussels and Spaghetti uses shelled mussel meats in a creamy garlic Parmesan sauce with mushrooms and spaghetti.
Creamy Garlic Mussels and Spaghetti
By Sue Lau | Palatable Pastime
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Creamy Garlic Mussels and Spaghetti is my recipe of the day with the blogging group Fish Friday Foodies. We group together once monthly to post fish and seafood recipes on joint topics. This month we are sharing recipes for mussels.
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For my selection, I opted to use a package of shelled mussel meats I had in the freezer. It makes easy work of it when creating things such as pasta or curry.
The mussels cook very quickly and makes the entire meal a very easy, but elegant one.
Add a side of salad and some garlic bread with a glass of wine and you’re all set. That’s the beauty of mussels. They have great simplicity, great flavor and they cook lightning fast.
Fish Friday Foodies
- Creamy Garlic Mussels and Spaghetti from Palatable Pastime
- Garlic and Herb Steamed Mussels from A Day in the Life on the Farm
- Mussels with White Wine and Garlic from Karen’s Kitchen Stories
- Smoked Mussel Tapenade from Food Lust People Love
Creamy Garlic Mussels and Spaghetti
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Creamy Garlic Mussels and Spaghetti
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Creamy Garlic Mussels and Spaghetti
Ingredients
- 2 pounds frozen shelled mussel meats thawed
- 8 ounces uncooked spaghetti
- 2 tablespoons olive oil
- 1/2 cup diced shallot
- 2 teaspoons minced garlic
- 8 ounces sliced fresh mushrooms
- 2 ounce jar diced pimientos drained
- 2 scallions chopped
- 1 tablespoon chopped Italian parsley
- 1 teaspoon dried basil
- 1/4 cup dry white wine
- 2 tablespoons sweet vermouth
- 1/4 cup fresh lemon juice
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup shredded Parmesan cheese
Instructions
- Thaw mussels and rinse well in deep cold water. Drain and rinse in deep water again, in case there are any hiding bits of shell or grit in there.
- Cook the spaghetti according to package directions and drain.
- Heat the oil in a large skillet, adding shallots and garlic.
- Stir in the mushrooms and pimientos and cook until the mushrooms soften.
- Add the scallions, parsley and basil, then deglaze with the white wine, sweet vermouth and lemon juice.
- Add the mussels to the skillet then stir in the cream and milk. Heat until steaming, then pull from the heat and stir in the Parmesan, allowing it to gently melt.
- Serve mussels and sauce over spaghetti.
Notes
Nutrition
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This sounds like a dish that I would love. Thanks for hosting Sue.
In the process of making this dish and in the ingredients it asks gor 2 TBSP of sweet vermouth but it doesn’t say where to add the vermouth.
With the white wine. Sorry about the typo. Hope you enjoy the recipe!