This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
163 K 3.9/5 (31 reviews)
1 hour 40 min.
Easy
6 people
11 IngredientsLast modified on: September 14th 2011
For 6 people, you will need:
- 1
500 g mussels - 2
250 ml dry white wine - 3
1 onion - 4
25 g butter - 5
1 bunch parsley - 6
700 g spaghetti - 7
250 ml liquid cream - 8
1 bunch Basil - 9
100 g Parmesan (Parmigiano Reggiano) - 10
salt - 11
pepper - Total weight: 1,960 grams
Change measures:
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 20 min.
All in all: 1 hour 40 min.
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.
Stage 2 - 20 min.
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.
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.
Cook the spaghetti, drain and return to the pan over low heat.
Stage 4 - 5 min.
Add the shelled mussels, pour in the sauce, add the grated Parmesan and mix well.
Stage 5 - 3 min.
Finish by scattering with basil leaves (cut small using scissors).
Stage 6
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 recipe | 240 RDI=90 % | 510 RDI=50 % | 140 RDI=20 % | 4,230 RDI=210 % | 17,700 RDI: 210 % |
| Per 100 g | 10 RDI=5 % | 30 RDI=2 % | 6 RDI=1 % | 220 RDI=10 % | 900 RDI: 10 % |
| Per person | 40 RDI=20 % | 90 RDI=8 % | 20 RDI=3 % | 700 RDI=40 % | 2,950 RDI: 40 % |
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)
Spaghetti
Like these other recipes: Spaghetti with tomatoes and pesto, Spaghetti Carbonara, Creamy spaghetti with cockles and parsley, Spaghetti with smoked salmon, ... See them all 4
Mussels
Like these other recipes: Mussels with arroz negro, Fillets of sole Dieppoise, Paimpol salad, Normandy seafood stew, Curried mussels with cabbage, ... See them all 10
Liquid cream
Like these other recipes: Savoury French toast, Sautéed turmeric chicken with mushrooms, Fresh spinach with cream, Eggs with green asparagus and Parmesan cheese, Beurre blanc sauce, ... See them all 170
Dry white wine
Like these other recipes: Penne with purple artichokes, Scallops with cabbage julienne, Melting Epoisses on toast , Montbenoit's canapés, Turban of sole with langoustines, ... See them all 68
Other recipes you may also like
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019614 K 14.6 1 hour 30 min.
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.December 19th 2014309 K4.6 14 hours 6 min.
How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...October 13th 2010305 K4.6 25 min.
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.February 21th 2011455 K 23.5 25 min.
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.September 2nd 2012298 K5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.