1,570 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Spaghetti with mussels and basil

Name: Spaghetti with mussels and basil
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 6 people
Cuisine: French
Ingredients: 500 g mussels; 250 ml dry white wine; 1 onion; 25 g butter; 1 bunch parsley; 700 g spaghetti; 250 ml liquid cream; 1 bunch Basil; 100 g Parmesan (Parmigiano Reggiano); Salt; Pepper

Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.

175 K 3.9/5 (31 reviews)576596

Duration

1 hour 40 min.

Difficulty

Easy

Last modified on: September 14^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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

Times for this recipe

Preparation

1 hour 20 min.

Cooking

20 min.

All in all

1 hour 40 min.

Preparation 1 hour 20 min.

Cooking 20 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 : Stage 1

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 : Stage 2

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 : Stage 3

Cook the spaghetti, drain and return to the pan over low heat.

Stage 4 - ⌛ 5 min.

Spaghetti with mussels and basil : Stage 4

Add the shelled mussels, pour in the sauce, add the grated Parmesan and mix well.

Stage 5 - ⌛ 3 min.

Spaghetti with mussels and basil : Stage 5

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	Carbohydrates	Fats	Calories	Energy
Per 100 g	12 g RDI=19 %	26 g RDI=10 %	6 g RDI=10 %	215 kcal RDI=11 %	903 kJ RDI=11 %
Per person	39 g RDI=61 %	85 g RDI=32 %	22 g RDI=31 %	704 kcal RDI=35 %	2,950 kJ RDI=35 %
Whole recipe	237 g RDI=365 %	513 g RDI=194 %	136 g RDI=186 %	4,227 kcal RDI=211 %	17,698 kJ RDI=211 %