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Garlic Parmesan Mussel Pasta

This Garlic Parmesan Mussel Pasta is SO EASY! Creamy, garlicky sauce with fresh mussels and perfectly cooked pasta for a quick gourmet meal under 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 pound mussels cleaned and debearded
  • 8 ounces spaghetti or fettuccine
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup chicken broth or vegetable broth for a lighter option
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley chopped
  • salt and black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil. Add your spaghetti or fettuccine and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining, then set the pasta aside.
  • Heat the olive oil over medium heat in your skillet. Add the minced garlic and red pepper flakes, stirring frequently until the garlic is fragrant and golden but not browned, about 1-2 minutes.
  • Add the cleaned mussels to the skillet and pour in the chicken broth. Cover with a lid and allow the mussels to steam for 5-7 minutes, or until all the mussels have opened. Discard any that remain closed.
  • Remove the mussels with a slotted spoon and set aside, leaving the broth in the pan. Stir in the heavy cream and Parmesan cheese, letting the sauce simmer gently until it thickens slightly, about 2-3 minutes. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
  • Add the drained pasta and cooked mussels back into the skillet. Toss everything gently to coat the pasta in the creamy, garlicky sauce. Season with salt and black pepper to taste. Sprinkle with fresh parsley for that final pop of color and freshness.
  • Plate your Garlic Parmesan Mussel Pasta immediately while it’s warm and inviting. Pair it with a crisp green salad or a slice of crusty bread to soak up any leftover sauce. Bon appétit!

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Colander
  • Wooden Spoon or Silicone Spatula
  • Grater

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Freezing is not recommended as the cream sauce may separate upon thawing.
  • To reheat, warm gently in a skillet over low heat with a splash of broth or water to refresh the sauce.