Creamy Mussels Pasta Tagliatelle

By yasmine • April 15, 2015

4 servings
30 min
Creamy Mussels Pasta Tagliatelle

Mussles are so easy to cook yet always add luxury to any menu. This dish takes so little time using simple ingredients, yet can be a showstopper at a dinner party or a romantic evening in.

Since mussels are great with most green herbs, feel free to also add fresh thyme to this dish after the cooking cream.


  • 400-500 gram pasta (preferably Tagliatele) - معكرونة
  • 500 gram mussels - بلح البحر
  • 1 cup cooking cream - كريم الطهي
  • 2 tablespoon olive oil - زيت زيتون
  • 1 small onion (finely chopped) - بصلة
  • 3-4 garlic clove (minced) - فص ثوم
  • 2 stem celery (chopped) - كرفس افرنجي
  • 2 handful basil (hand-torn) - ريحان
  • 2 tablespoon pine nuts (toasted) - صنوبر
  • salt and pepper - ملح و فلفل
  • arugula (largely chopped - optional for garnish) - جرجير

Step by step

  1. In a large pan, heat the olive oil and add chopped onions, garlic and celery.
  2. When the mix starts to soften (before it turns golden), add the cream and a generous dash of salt and pepper.
  3. As the cream starts sizzling, add the thoroughly washed mussels and cover the pan. The mussels should cook for 5 minutes before you add the pasta.
  4. Boil the pasta in large pot. When the pasta is almost cooked (al-dente), transfer it to the mussels pan, allowing only about a ladle of pasta water through. Let the mix reduce while you stir in and mix the pasta with the mussels (about 2 minutes).
  5. Tear the basil leaves and add them at the end of the cooking process (basil added earlier might turn bitter when overcooked.)
  6. Serve in a semi-bowl and scatter the toasted pine nuts on top and garnish with some more basil and arugula.


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