The dish is based on white wine’s steamed mussels, but instead of throwing away the wine, we use it as a base for sauce.
Tips and variations
- Never discard the steaming liquid from the mussels — strain it and use it as the flavour base for the sauce.
- Scrub the mussels thoroughly and discard any that are open before cooking and closed after — they are bad.
- Fry the garlic and shallot over low heat before adding the wine for a soft, sweet base in the sauce.
- Add the mussels to the sauce only at the end — they are already cooked and just need to be warmed through.
- Fresh parsley and grated lemon zest over the top at serving gives freshness and lifts the whole dish.
🍷 Wine tips
Muscadet / Chablis — Pasta with mussels in wine and cream sauce combines seafood and acidity. Muscadet sur lie from the Loire is the classic match — fresh, mineral and with a sea-salt quality. Chablis adds more body and creaminess and is an equally fine choice.
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Ingredients
Method
- Finely chop shallots and chilli. Squeeze garlic clove. Fry chopped shallots, chilli and garlic in olive oil in a large saucepan. (need space for mussels and pasta) Boil water for pasta in a separate pot.
- Add mussels and white wine, cover and steam until the mussels opens.
- Remove mussels from the shells, keep as garnish.
- Add cream to the wine, bring to the boil and taste.
- Pour the water on the pasta and pour it into the pot with wine and cream, add the mussels and stir
- Serve your guests
Nutrition
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Let us know how it was!FAQ
A rack of lamb is a cut from the rib section containing 7 to 8 ribs. It is one of the most prized and elegant cuts of lamb, known for its tender meat and rich flavor.
Sear the rack in a hot pan fat side down first, then coat with a herb and breadcrumb mixture before finishing in a hot oven at 220 to 230 degrees Celsius for 15 to 20 minutes.
For medium rare, aim for an internal temperature of 57 to 60 degrees Celsius. Let the rack rest for at least 5 minutes before cutting so the juices redistribute throughout the meat.