Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
159 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
2 cups + 2 tablespoons mussels - 2
1 cup dry white wine - 3
1 onion - 4
2 tablespoons butter - 5
1 bunch parsley - 6
3 cups spaghetti - 7
1 cup liquid cream - 8
1 bunch Basil - 9
½ cup Parmesan (Parmigiano Reggiano) - 10
salt - 11
pepper
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 1 cup 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 1 cup 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: Creamy spaghetti with cockles and parsley, Spaghetti with smoked salmon, Spaghetti Carbonara, Spaghetti with tomatoes and pesto, ... See them all 4
Mussels
Like these other recipes: Mussels with arroz negro, Paimpol salad, Normandy seafood stew, Quiche Bretonne, Mussels marinière, ... See them all 10
Dry white wine
Like these other recipes: Béarnaise sauce, Curried prawn risotto, Filet mignon with asparagus, Pea risotto "Mantecare", Seafood sauerkraut, ... See them all 68
Liquid cream
Like these other recipes: Crème de foie gras, Sauce Normande (for fish), Strawberry mousse with mascarpone, Apple custard tart, Paris flan filling, ... See them all 169
Other recipes you may also like
African style chicken
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour).February 21th 2011411 K5 2 hours 4 min.
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.February 21th 2011207 K3.7 20 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016455 K4.4 7 min.
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.July 13th 2022444 K 234.3 1 hour 10 min.
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.February 21th 2011347 K4.1 2 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.