Spaghetti with mussels and basil


Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
162 K 3.9/5 (31 reviews)
Grade this recipe:
Keywords:
Last modified on: September 14th 2011
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 20 min.
All in all: 1 hour 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 1 hour 4 min.
Spaghetti with mussels and basil
Cook the mussels 'Marinière', then shell them (yes, I know this is a lot of work...).

Set aside.

Stage 2 - 20 min.
Spaghetti with mussels and basil
Pour the mussel cooking juices into a small pan (leave the very bottom, as this always contains some sand). Reduce by 3/4 over high heat.

Pour in 250 ml liquid cream, pepper generously, but don't add salt at this point, as the cooking juices are generally quite salty. Leave to thicken on low heat.

Check seasoning.

Stage 3 - 8 min.
Spaghetti with mussels and basil
Cook the spaghetti, drain and return to the pan over low heat.

Stage 4 - 5 min.
Spaghetti with mussels and basil
Add the shelled mussels, pour in the sauce, add the grated Parmesan and mix well.

Stage 5 - 3 min.
Spaghetti with mussels and basil
Finish by scattering with basil leaves (cut small using scissors).

Stage 6
Spaghetti with mussels and basil
Serve immediately.
Remarks
Be careful when seasoning, as the mussel cooking liquid is generally fairly salty already, so you shouldn't need to add more salt. But add plenty of pepper, and do taste frequently.
And to drink?
Keeping: 1 or 2 days in the fridge in a sealed container. Can be reheated gently.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe240 RDI=90 %510 RDI=50 %140 RDI=20 %4,230 RDI=210 %17,700 RDI: 210 %
Per 100 g10 RDI=5 %30 RDI=2 %6 RDI=1 %220 RDI=10 %900 RDI: 10 %
Per person40 RDI=20 %90 RDI=8 %20 RDI=3 %700 RDI=40 %2,950 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Mollusc, Sulfites, Milk, Gluten, egg
How much will it cost?
  • For 6 people : 8.25 €
  • Per person : 1.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Pistachio powder or paste
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13th 2010384 K 154 50 min.
Chocolate ganache
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.
January 25th 2022331 K 13.7 15 min.
Pan bagnat
Pan bagnat
Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a...
October 18th 2020160 K4.1 45 min.
Warm chicken salad
Warm chicken salad
This salad is a mixture of fresh, crunchy ingredients (spring onions, radishes and lettuce) with ribbons of pan-fried chicken, added while still warm.
June 24th 2012127 K4.2 30 min.
Fish fillet with preserved lemons
Fish fillet with preserved lemons
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.
January 30th 2013130 K4.3 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page