Mussels in Butter Garlic Sauce

Savor this Mussels in Butter Garlic Sauce recipe with spaghetti, white wine, and crusty bread. A quick, flavorful seafood pasta perfect for any occasion!

Course Main Course

Cuisine Italian American

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 861kcal

Author Meghan Birnbaum

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

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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.

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