This Mussels in Butter Garlic Sauce recipe brings together fresh mussels in a garlicky, buttery sauce with a splash of white wine to brighten it up. It’s one of those dishes that feels fancy but is actually super simple—perfect for a cozy night in or impressing guests without the stress. It's the perfect appetizer or main dish!
This Mussels in Butter Garlic Sauce is one of my go-to dishes when I want something impressive yet surprisingly simple. The garlic butter sauce, fresh mussels, and a hint of lemon create a perfect balance of flavors, making it feel like a restaurant-quality meal right at home. It’s a crowd-pleaser that always has everyone reaching for extra bread to soak up every last drop!
Looking for more recipes? Try my Mussels Marinara, Mussels with Cream Sauce, Seared Scallops with Couscous, and Pasta with Clams.
Jump to:
🌟 Why You'll Love this Recipe
- Garlicky and Buttery: The garlic butter sauce, combined with a splash of white wine, creates a rich and flavorful base that clings beautifully to the pasta and mussels.
- Seafood Lover’s Dream: Fresh mussels bring a briny, delicate taste that’s perfect for anyone who enjoys seafood, making each bite feel light yet satisfying.
- Simple but Elegant: This mussels recipe is easy to prepare but looks and tastes impressive—ideal for both casual dinners and special occasions alike.
🥘 Ingredients
- Olive Oil – Extra virgin olive oil adds richness and depth, used to sauté the aromatics and infuse the sauce with a smooth, flavorful base.
- Spaghetti – 1 lb of spaghetti is perfect for soaking up the garlic butter sauce and holding the mussels, creating a hearty, satisfying meal.
- Yellow Onion – Thinly sliced yellow onion brings a subtle sweetness that complements the garlic and wine in the sauce.
- Garlic – Five cloves of minced simple garlic deliver a strong, aromatic base, creating the key flavors in the butter garlic sauce.
- Fresh Mussels – Two pounds of fresh mussels add a briny, delicate flavor, making the dish rich and full of seafood freshness.
- Dry White Wine – ½ cup of a dry white wine like Sauvignon Blanc or Pinot Grigio adds brightness and acidity, balancing the butter and olive oil.
- Unsalted Butter – Two tablespoons of unsalted butter are whisked in to thicken the sauce slightly and add a silky texture to the final dish.
- Kosher Salt – Kosher salt is used to season the pasta water, mussels, and sauce, enhancing every layer of flavor.
- Black Pepper – Freshly ground black pepper adds a hint of earthy heat, balancing the richness of the sauce.
- Lemon Zest – Zesting one lemon over the finished dish adds a fresh, citrusy lift, complementing the seafood’s natural flavors.
- Fresh Parsley – ½ cup of chopped fresh parsley brightens the dish, adding a vibrant color and fresh, herbaceous note.
- Crusty Bread – Perfect for soaking up the garlic butter sauce, crusty bread rounds out the meal with a satisfying, rustic touch.
See recipe card for quantities.
🔪 Step by Step Instructions
Cook the Pasta: In a large pot, bring salted cold water to a boil. Add 1 lb of spaghetti and cook until al dente, about 8 minutes.
Sauté the Onion and Garlic: In a large sauté pan, heat ½ cup of olive oil over medium heat until it’s warm but not smoking, about 2-3 minutes. Add the thinly sliced yellow onion and minced garlic, and cook until the onion is soft and translucent, about 3 to 4 minutes.
Add the Mussels and Wine: Add 2 lbs of fresh mussels and a glass of white wine (about ½ cup) to the pan. Cover and cook for 6 to 8 minutes, or until most of the mussels have opened.
Finish the Sauce: Add 2 tablespoons of chopped fresh parsley and melt butter by whisking in 2 tablespoons of unsalted butter until the sauce thickens slightly. For an extra creamy sauce, you can add a splash of heavy cream at this stage, which will give it a richer texture and depth.Season with kosher salt and freshly ground black pepper to taste.
Combine Pasta and Sauce: Add the drained pasta to the pan, along with a splash of reserved pasta water if needed to loosen the sauce. Toss everything together until the pasta is well-coated.
Garnish and Serve: Transfer the pasta and mussels to a large serving bowl. Zest 1 lemon over the dish, sprinkle with remaining parsley, and serve immediately with crusty bread on the side to soak up all the white wine garlic sauce.
👩🏼🍳 Chef's Tips
- Use Fresh Mussels – Fresh mussels make a difference here. Look for ones that are closed or close when tapped—this means they’re still alive and ready to cook. If any mussels don’t open after cooking, discard them.
- Heat the Oil Just Right – When heating the olive oil, wait until it’s almost smoking before adding the onion and garlic. This helps release their flavors quickly without burning, setting a strong base for the sauce.
- Don’t Overcook the Mussels – Mussels cook fast! As soon as most of them open, they’re ready. Overcooking can make them rubbery, so keep an eye on them after about 5-7 minutes.
- Add Pasta Water if Needed – If the sauce seems too thick when combining with the pasta, add a small splash of reserved pasta water. The starch in the water helps the sauce cling to the pasta beautifully.
- Finish with Lemon Zest – A final zest of lemon over the garlic mussels right before serving brightens up the flavors and brings out the natural brininess of the mussels without overpowering the dish.
- Different Pasta: If you want to try something different next time, swap out the spaghetti for linguine or even a shorter pasta like shells to catch more of the garlic butter sauce.
📖 Substitutions & Variations
Different Pasta – If you don’t have spaghetti on hand, no worries! Linguine or fettuccine will work just as well and give a similar texture. Shorter pasta like shells or orecchiette can also be a fun twist—they’re great for catching the sauce and add a bit more heartiness to the dish.
Wine Substitute – Prefer to skip the wine? You can swap it out for seafood stock or chicken stock. It’ll keep the sauce rich and flavorful without changing the core taste too much. Just add a squeeze of lemon at the end to brighten things up.
Different Herbs – Fresh parsley is classic here, but don’t hesitate to try basil or thyme if you have them on hand. Basil adds a fresh, aromatic note, while thyme gives an earthy depth that pairs beautifully with mussels.
Butter Alternatives – If you want to lighten things up, try replacing the butter with an extra drizzle of olive oil. It’ll keep that rich finish without the creaminess, so the garlic and wine shine through a bit more.
Extra Spice – For a touch of heat, add a pinch of red pepper flakes with the garlic. It’s subtle but brings a nice warmth to the dish without taking away from the mussels’ natural brininess.
🍴 Serving Suggestions
Wine Pairing – Pour a glass of crisp Sauvignon Blanc or Pinot Grigio. The bright, light notes really bring out the buttery richness of the sauce and balance the brininess of the mussels. If you’re into fuller whites, a Chardonnay works beautifully, too.
Garlic Bread – You can’t go wrong with some warm, crusty garlic bread to mop up all that delicious sauce. There’s just something about those garlicky, buttery bites mixed with the seafood flavors—it’s the perfect combo.
Fresh Salad – A simple green salad with a lemony vinaigrette is ideal on the side. The tanginess and crunch are a nice contrast, keeping everything light and fresh.
Lemon Wedges – Add a few lemon wedges on the side so everyone can squeeze a little extra citrus over their mussels if they want. It adds a pop of brightness and just lifts the whole dish.
Parmesan Cheese – I’d serve some grated Parmesan on the side. A sprinkle here and there adds a subtle savory kick that complements the pasta without taking away from the mussels. Enjoy!
💭 Recipe FAQs
Yes, you can use frozen mussels if fresh ones aren’t available. Just make sure they’re fully thawed and cleaned before cooking. Fresh mussels usually bring more flavor, but frozen mussels are a good substitute and still make a tasty dish!
While spaghetti is classic, other long pasta like linguine or fettuccine works great, too! If you’re into shorter pasta, try shells or orecchiette—both shapes catch the sauce nicely, making each bite flavorful.
🥣 Storage & Reheating
Storage: Store leftover mussels and pasta in an airtight container for up to 2 days in the fridge.
Freezing: Freezing is not recommended, as mussels can become rubbery when frozen and reheated.
Reheating: Reheat on the stovetop over medium-low heat, adding a splash of water or olive oil to loosen the sauce if needed. Stir occasionally until warmed through, being careful not to overcook the mussels.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Mussels in Butter Garlic Sauce
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Equipment
- Large pot
- Large sauté pan
- Wooden spoon
- Colander
- Large serving bowl
Ingredients
- 1 lb spaghetti
- ½ cup olive oil
- 1 yellow onion thinly sliced
- 5 cloves garlic minced
- 2 lbs fresh mussels cleaned
- ½ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 2 tablespoon unsalted butter diced into small cubes
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 lemon zested
- ½ cup fresh parsley chopped
- Crusty bread for serving
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Add 1 lb spaghetti and cook until al dente, about 8 minutes.
- Sauté the aromatics: In a large sauté pan, heat ½ cup olive oil over medium-high heat. When the oil is nearly smoking, add 1 yellow onion (thinly sliced) and 5 cloves of minced garlic. Sauté until soft and translucent, about 3 to 4 minutes.
- Cook the mussels: Add 2 lbs fresh mussels and ½ cup dry white wine to the pan. Cover and simmer for 6 to 8 minutes, or until most mussels have opened. Discard any unopened mussels.
- Finish the sauce: Add 2 tablespoons of chopped fresh parsley and whisk in 2 tablespoon unsalted butter until the sauce is slightly thickened. Season with kosher salt and freshly ground black pepper to taste.
- Combine pasta and mussels: Reserve ¼ cup of pasta water, then drain the spaghetti in a colander (do not rinse). Add the pasta and a splash of reserved pasta water to the pan with the mussels, tossing to coat thoroughly in the garlic butter sauce.
- Garnish and serve: Transfer the pasta and mussels to a large serving bowl. Zest 1 lemon over the top and garnish with the remaining parsley. Serve immediately with crusty bread for dipping.
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply