White Wine Mussels Pasta is a coastal classic that brings together tender, briny mussels and pasta tossed in a fragrant sauce of garlic, shallots, chili, herbs, and dry white wine. Simple ingredients, fast cooking, and bold flavor make this dish feel luxurious without being complicated. It’s the kind of recipe that proves good technique matters more than fancy ingredients.
Place the mussels in a large bowl of cold water with a good pinch of salt. Scrub the shells with your hands or a brush to remove sand and debris. Pull off any “beards” (the fibrous threads sticking out) by tugging toward the hinge. Rinse well, drain, and repeat if needed. Discard any mussels with cracked shells or any that stay open when tapped—they’re dead and unsafe to eat.
Tip: Keep cleaned mussels cold and cook them the same day. Fresh mussels should smell like the ocean, never fishy.
Heat olive oil in a deep pan or pot over medium heat. Add the shallots, garlic, and red chili pepper. Sauté for about 2 minutes until soft and fragrant—do not brown. Stir in the herb butter if using, letting it melt into the oil.
Tip: Deseeding the chili adds warmth without overpowering heat. Leave seeds in only if you truly like it spicy.
Add the cleaned mussels to the pan, then pour in the white wine. Cover with a lid, increase heat to medium-high, and cook for 5–7 minutes, shaking the pan occasionally, until the mussels open.
Most mussels steam open in 5–7 minutes. Discard any that remain closed after cooking.
While the mussels steam, cook pasta in well-salted boiling water until al dente. Reserve about 1 cup of pasta water, then drain.
Tip: Your pasta water should taste like the sea—it’s essential for a properly seasoned sauce.
Once opened, transfer the mussels to a bowl and set aside. Keep the flavorful wine-garlic sauce in the pan.
Tip: You can remove some mussels from their shells now for easier eating, leaving a few in-shell for presentation.
Add the cooked pasta directly into the pan with the sauce. Pour in a splash of reserved pasta water and toss over medium heat until the pasta is glossy and coated. Stir in the chopped parsley.
Tip: Add pasta water gradually—too much will thin the sauce instead of emulsifying it.
Divide pasta into bowls, top with mussels, and finish with freshly grated Parmesan and black pepper. Serve immediately.
Parmesan with seafood is controversial, but if you like it, use it. Taste rules 🙂