Creamy Mussels and Pasta Recipe with Wine Sauce

Ingredients

• 1.5 ounces linguine pasta
• 4 ounces frozen mussel meat
• 4 teaspoons unsalted butter, divided
• 3 ounces cremini mushrooms
• freshly ground black pepper to taste
• 1 large clove garlic, minced
• 0.25 cup dry white wine
• 1 pinch red pepper flakes
• 0.33 cup light whipping cream (18%)
• 0.5 lemon, zested

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente, reserving some cooking water.
2. Rinse the mussel meat thoroughly with cold water in a fine-mesh strainer.
3. Melt 1 teaspoon of butter in a medium skillet over medium-low heat. Add the mussels and cook until thawed, about 3 minutes. Remove to a bowl and set aside.
4. Wipe the skillet clean with paper towels. Melt the remaining 3 teaspoons of butter. Cut large mushrooms into smaller pieces, add them to the skillet, and season with pepper. Cook until softened, about 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.
5. Pour wine and red pepper flakes into the skillet. Cook until the wine has reduced by half, about 2 to 3 minutes. Add cream and mussels, and heat until warmed through, about 1 to 2 minutes.
6. Using tongs, transfer the linguine to the skillet. Toss to ensure it is fully coated in the sauce. If needed, add some reserved cooking water to thin the sauce. Transfer to a plate and garnish with lemon zest.

Nutrition

• Calories: 708 kcal
• Fat Content: 44 g
• Fiber Content: 4 g
• Sugar Content: 2 g
• Sodium Content: 389 mg
• Protein Content: 25 g
• Cholesterol Content: 160 mg
• Carbohydrate Content: 45 g
• Saturated Fat Content: 26 g
• Unsaturated Fat Content: 0 g