Creamy Mussels Pasta Tagliatelle

By yasmine • April 15, 2015


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Creamy Mussels Pasta Tagliatelle
Creamy Mussels Pasta Tagliatelle Mussels-Pasta
30 min

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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