Pasta with Mussels, Pine Nuts, and Orange

Photo: Marcus Nilsson; Styling: Victoria Granof

This dish combines two economical ingredients, mussels and pasta, to create an elegant dish.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 490
  • Fat: 15.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 5.8g
  • Protein: 33.6g
  • Carbohydrate: 53.7g
  • Fiber: 2.4g
  • Cholesterol: 56mg
  • Iron: 10.8mg
  • Sodium: 889mg
  • Calcium: 74mg


  • 1 pound uncooked linguine
  • 3 3/4 teaspoons salt, divided
  • 4 pounds mussels, scrubbed and debearded
  • 1 cup white wine
  • 1 tablespoon olive oil
  • 3/4 cup pine nuts, toasted
  • 1 garlic clove, sliced
  • 1/2 teaspoon grated orange rind
  • 1/2 cup fresh orange juice
  • 1/2 cup chopped fresh flat-leaf parsley


  1. 1. Cook pasta in boiling water with 1 tablespoon salt for 9 minutes; drain.
  2. 2. Combine mussels and white wine in a Dutch oven over medium-high heat. Cover and cook 7 minutes or until shells open; discard any unopened shells. Line a fine sieve with 2 layers of cheesecloth; place over a bowl. Strain cooking liquid through prepared sieve; reserve 2 cups cooking liquid. Remove mussels from shells; keep warm. Discard cheesecloth and shells.
  3. 3. Heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add pine nuts and garlic; cook 1 minute, stirring constantly. Add reserved cooking liquid, remaining 3/4 teaspoon salt, rind, and juice, stirring well; bring to a simmer. Add pasta to pan; cook 5 minutes or until liquid thickens and coats pasta. Remove from heat; stir in parsley and mussels. Serve immediately.
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