Rating: 3 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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

Barton Seaver
Recipe by Cooking Light April 2010


Credit: Marcus Nilsson; Styling: Victoria Granof

Recipe Summary

8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Cook pasta in boiling water with 1 tablespoon salt for 9 minutes; drain.

  • 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.

  • 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.


Blue Ridge, Washington, DC

Nutrition Facts

490 calories; fat 15.7g; saturated fat 2g; mono fat 4.7g; poly fat 5.8g; protein 33.6g; carbohydrates 53.7g; fiber 2.4g; cholesterol 56mg; iron 10.8mg; sodium 889mg; calcium 74mg.