Creamy Garlic Mussels and Pasta
Indulge in the delightful combination of tender mussels and al dente pasta, coated in a luscious, creamy garlic sauce that will leave you craving for more. This recipe brings together the freshness of the sea with the richness of cream, creating a truly irresistible dish.
ingredients
- 2 pounds mussels, cleaned and debearded
- 12 ounces linguine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chopped fresh parsley
- Salt and pepper, to taste
steps
- 1.
Cook the linguine according to package instructions until al dente. Drain and set aside.
- 2.
In a large, deep skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3.
Add the mussels to the skillet, cover, and cook for 5-6 minutes, or until the mussels have opened. Discard any mussels that remain closed.
- 4.
Remove the mussels from the skillet and set aside, covered to keep warm.
- 5.
Increase the heat to medium-high and pour in the heavy cream. Let it simmer for 2-3 minutes, stirring occasionally.
- 6.
Stir in the Parmesan cheese and season with salt and pepper to taste. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- 7.
Add the cooked linguine to the skillet and toss gently to coat the pasta with the creamy garlic sauce.
- 8.
Remove from heat and gently fold in the cooked mussels.
- 9.
Serve the creamy garlic mussels and pasta in bowls, garnished with freshly chopped parsley.