We’re in the Lent season which means Catholics are likely abstaining from meat and enjoying seafood on Fridays. There’s something undeniably special about a dish that brings the essence of the sea straight to your plate. Pasta with mussels in white wine is a classic Italian-inspired recipe that combines delicate seafood flavors with the richness of garlic, extra virgin olive oil, and herbs. This dish is elegant yet surprisingly simple to prepare, making it perfect for both weeknight dinners and special occasions.

The magic begins with fresh mussels, which, when steamed, release their natural briny juices, enhancing the light, aromatic white wine sauce. The combination of dry white wine, garlic, and a some fresh herbs create a beautifully balanced broth that coats the pasta perfectly.

This recipe is best enjoyed with a good-quality “long” shaped pasta, such as linguine or spaghetti, which absorbs the flavorful sauce. Serve it with crusty bread to soak up every last drop of the fragrant broth. Whether you’re a seafood lover or just looking to expand your pasta repertoire, this dish is sure to impress with its simplicity and depth of flavor.

Pair it with a chilled glass of the same dry white wine used in the sauce for a truly authentic experience. In just 30 minutes, you’ll have a restaurant-worthy meal that transports you to the Italian coast with every bite. Buon appetito!

This recipe comes from my cookbook: Pasta in a Pinch. Cooking with dry pasta is inexpensive, and limitless when it comes to all the recipes you can create. Be sure to grab a copy of my cookbook for more ideas using dry boxed pasta!

Pasta with Mussels in White Wine

Serves 4 to 6

Prep 15 minutes / Cook 20 minutes

30 minutes or less

Ingredients

2 cups dry white wine

2 teaspoons dried oregano

3 pounds mussels, cleaned and debearded

Table salt for the pasta water, plus more for seasoning 

Freshly ground black pepper

1 pound spaghetti or other long pasta

4 tablespoons extra virgin olive oil

3 garlic cloves, minced

2 tablespoons chopped parsley

1 tablespoon butter

Instructions

1. In a large stockpot over high heat, add the wine, oregano, and mussels. Bring to a boil and cook for about 5 minutes, or until the mussels open. Drain the mussels, reserving the liquid. Discard any unopened shells, remove the mussels from their shells, and place them in a bowl. Set aside.
2. Meanwhile, in a 6-quart pot over high heat, bring about 4 quarts of salted water to a boil. Add the pasta, stir, and cook to just under al dente, about 2 minutes less than the box instructs.
3. In a large sauté pan over medium heat, heat the oil. Add the garlic and parsley and cook, stirring, for just a minute. Add the butter and slowly add the wine broth to the pan. Season with salt and freshly ground black pepper, and simmer the sauce for 5 to 7 minutes.
4. Drain the pasta and add it to the saucepan. Add the mussels back to the pan and toss several times until the pasta is well coated. Season with additional salt and pepper, if needed, and serve immediately while hot.