Linguine and Mussels with Garlic Butter & White wine Pasta Sauce Recipe

With light, creamy white wine sauce, garlic butter, Parmesan cheese, and cream, mushrooms are served over pasta. Stir in the linguine, and cook until it becomes creamy.

Linguine and Mussels with Garlic Butter & White wine Pasta Sauce Recipe

This creamy white wine pasta sauce has been a long-awaited post. It has changed so much since my first time making it, and I was looking for the perfect seafood dish with which to pair it.

This is my favorite recipe for mussels, which is steamed mussels with a creamy garlic butter sauce. Another simple pasta dish that I often make with fresh basil and olive oil, garlic, and Parmesan cheese (raw pesto ingredients, without the pine nuts).

We are combining these two simple concepts to create the creamy white wine sauce, which is perfect for pasta or mussels.

Table of Contents

How do you make a creamy white wine pasta sauce?

It comes down to three ingredients. The three main ingredients are white wine, whipping crème, and Parmesan cheese. The sauce will be too thin without whipping cream or Parmesan cheese. It won’t have that rich flavor and texture. Whipping cream or heavy cream can be thickened by simmering over the stovetop. Light cream and half-and-half won’t give you the right consistency. The cream is just the vessel. Wine, garlic butter, butter, and herbs add all the flavor.

How to cook Mussels in White Wine?

Mussels are very easy to prepare, even if you have never made them. Steam the mussels in a covered pan with white wine and garlic butter. Once they open, you can put them in a saucepan with butter, white wine, garlic, butter, and herbs and cook for 5 minutes. It’s that simple.

This recipe will steam mussels in wine, garlic, and herbs and add cooked pasta (linguine, spaghetti) and whipping cream. Allow to simmer for about 5-7 minutes until the sauce thickens. Serve immediately. It will have a creamy texture that is subtle and delicious but not too heavy.

It’s that simple—perfect date night dinner with no gourmet effort. (I have been fooling Patty all day).

Linguine and Mussels with Garlic Butter & White wine Pasta Sauce

Quick Overview

PREP TIME 15 MIINS
COOK TIME 20 MINS
TOTAL TIME 35 MIINS
YIELD: 4
CATEGORY: DINNER
CUISINE: ITALIAN

With light, creamy white wine sauce, garlic butter, Parmesan cheese, and cream, mushrooms are served over pasta. Stir in the linguine, and cook until it becomes creamy.

Ingredients

2 pounds mussels, rinsed
1 lb spaghetti or linguine
3/4 cup white wine
1 shallot, finely chopped
3 tablespoons butter
1 cup fresh basil, finely chopped
3 tablespoons olive oils
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
3/4 cup heavy cream
1/2 cup grated Parmesan cheese

Cooking Steps & Instructions

Rinse the mussels, and if necessary, remove any beards.
Bring a large saucepan of water to a boil. Add a pinch of salt and cook the linguine till it is al dente.
In the meantime, heat butter and oil in a large saucepan covered over medium heat. For about one minute, sauté garlic and shallots in olive oil until fragrant. Then add wine, basil, and red bell pepper flakes.
Cook mussels for 5 minutes in white wine sauce. Cover the pan and let them simmer. Mix the sauce and stir to coat the mussels.
Once the linguine has been cooked, strain it and mix it with the white wine sauce and mussels. Add cream and Parmesan cheese.
Cover and simmer for about 5-7 minutes, occasionally stirring, until the sauce thickens slightly.
Top the sauce with fresh basil, Parmesan cheese, and 6-7 mussels.

Linguine and Mussels with Garlic Butter & White wine Pasta Sauce