Mussels and Linguine in a White Wine Sauce

Whenever the weather starts to behave I crave fresh seafood. Let's be honest, I crave fresh seafood always but ESPECIALLY now. I love mussels and prepare them so many different ways, but cooking with pasta in a light but indulgent white wine sauce when the temps heat up is definitely a favorite.

Everything you need to know about mussels:

First and foremost though I want to share with you some facts on how to find quality mussels and prepare them at home. Making them yourself can seem intimidating, but it’s honestly so easy! They also cook super fast. You can get way more and for way less money preparing them at home too which is always a bonus!

Make sure to buy them from some a place you trust with meat and seafood. I stick to grocery stores and seafood specialty stores that frequently sell a large variety of seafood (not just the most common types), as they tend to know best how to handle and store mussels and they’re usually the most fresh. I actually got these from Costco, and they were the best quality mussels I’ve purchased in Ohio!
When you’re looking at mussels in the store, make sure they’re not completely wrapped in plastic. They should be secured in a net with holes allowing the mussels to breathe (because if you didn’t know, they are alive). If they have plastic wrapping over them, there should be holes to allow for this. If there’s not, don’t purchase them. The plastic will suffocate them. Costco did have plastic over the net, but the side was left open and they were fine.
Inspect the mussels in the store the best you can before purchasing. You want mussels that are all completely closed and that don’t have any damage or chipping to their shells. If you see open mussels, tap on them. If they close up, they are alive and still good. If they remain open, the mussel has already died and is bad. Mussels must be kept alive up until you cook them or they will be bad and can make you sick. If you see a handful of open mussels, that’s okay. I’ve never once had a bag where every single one was alive. You’ll simply throw them out. In the bag I purchased from Costco though, I only had a handful of bad ones out of pounds of good ones!
Once you get them home, remove plastic if there is any and fill a large bowl with some ice. Put the bag of mussels on the ice and store in the fridge until you’re ready to prepare them. Eat them the same day you buy them - next day at latest!
When you’re ready to prepare your mussels, start by giving them a salt water bath. Add some salt to a large bowl then fill with cold water. Remove your mussels from their bag and add to the water. If any are clearly dead, discard them. Let sit in the salt water bath for about 20 minutes. This helps to clean and purify the mussels.
Clean your mussels. Remove each one from the salt and inspect. If it’s open, tap to see if it closes. If it doesn’t close, discard. If there is damage to the shell, discard. Rinse with cold water. Remove the “beard” which is the bristly material sticking out on one side using your fingers or a knife. Using a clean sponge, scrub the mussels shell to get rid of any sand or debris. Place in a bowl until ready to add to your recipe.

And that’s it! It might feel like a lot of information, but after your first time purchasing mussels and cleaning them it’s super easy. I’m always that person at the store helping random customers learn what to look for when they’re buying mussels as a lot of people don’t know this.

How to Make Mussels & Linguine:

Adding to the amazing flavor of this sauce is also shallot, garlic, lemon juice, red pepper flakes, salt, pepper, fresh parsley and fresh Parmesan.

*Tip: you can get fresh Parmesan from Costco for a lot cheaper than most grocery stores!

You will start by melting some butter in a large saucepan. Next, saute your shallot and garlic. Deglaze pan with white wine and bring to a slight simmer. Stir in lemon juice and spices. Then add your fresh mussels.

Cover and simmer on low heat for 6-8 minutes. All mussels should open. Toss any that don't. Stir in a little more butter. Cook linguine (or pasta of choice) according to package directions while mussels cook. Drain pasta and add to skillet tossing with sauce and mussels.

Add Parmesan and parsley and toss well to combine.

I love the little kick of heat the red pepper flakes bring to this dish. If you prefer no spice, feel free to leave them out!

Serve hot! Don't forget a dish on the side to discard those shells as you eat. This seemingly fancy dish is a lot easier to make than you'd think. Enjoy!