A silky, garlicky pasta that’s equal parts comfort and coastal escape.
If you’ve ever wanted to bring a little bistro magic to your weeknight dinner – this is it. Plump, ocean-fresh mussels, swimming in a buttery white wine sauce with soft strands of pasta... finished with lemon and a sprinkle of parsley. It’s rich but not heavy, indulgent yet effortless. And with everything available fresh from Dimples? You’re halfway there.
🍝 Ingredients (Serves 4)
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, finely minced
- 2 small eschallots, finely minced
- A pinch of chilli flakes
- Salt & cracked black pepper
- ½ cup dry white wine
- ⅔ cup thickened cream
- 3 tbsp unsalted butter
- 1 KG mussels – scrubbed, cleaned, and dried
- 500g linguine (or your pasta of choice)
- 1 lemon – half zested, half juiced (adjust to taste)
- A handful of chopped fresh parsley
- Optional: Crispy panko breadcrumbs for crunch
👩🍳 Method
-
Prep the mussels
Give them a good scrub and rinse under cold water. Discard any open ones that don’t close with a tap. -
Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta until about 1–2 minutes under al dente – it’ll finish cooking in the sauce. -
Start your sauce
In a large pan or pot, warm the olive oil over medium heat. Add garlic, eschallots, chilli flakes, salt, and pepper. Cook gently until soft and fragrant (but not browned). -
Add the wine
Pour in the white wine and let it reduce by half – this builds flavour. -
Cream & butter time
Turn the heat down low and stir in the cream and butter. Keep the heat gentle to avoid splitting – you want a smooth, glossy sauce. -
Steam the mussels
Add the cleaned mussels to the sauce, cover with a lid, and let steam for 5–6 minutes until they’ve opened up. Discard any that stay closed. -
Finish with pasta
Using tongs, transfer the cooked pasta directly into the sauce and mussels, adding a splash of pasta water (around ¼–½ cup) to loosen. Toss everything together until beautifully coated. -
Zest & serve
Off the heat, stir through the lemon zest, lemon juice, and fresh parsley. Plate it up and finish with panko crumbs if you want a little crunch.
💡 Dimples Tip
Use our fresh black mussels, Dans Fettuccine, and a cheeky bottle of white to make it sing. Don't forget the crusty bread for soaking up all that dreamy sauce!
