Lemon Mussels Pasta with White Wine and Sage Sauce
Servings
4
Prep Time
30 minutes
Difficulty
Intermediate
Ingredients
- 1 can King Oscar Mussels with Lemon, oil reserved
- 8 oz. pasta, cooked to package instructions
- 2 cloves garlic, minced or sliced
- 1 small shallot, minced or sliced (about 2 tbsp)
- 2 tbsp butter
- 1 cup dry white wine
- 6-8 sage leaves, chopped
- 1 small bunch asparagus, chopped
- 3/4 cup parmesan cheese, divided
- 1/2 tsp salt, or to taste
- Fresh cracked black pepper, to personal taste
- Fresh basil, chopped for garnish
Lemon mussels, dry white wine, brown butter, fresh sage, and asparagus come together in a light, bright pasta sauce finished with parmesan and fresh basil.
Instructions
- Cook the pasta to package instructions. Drain and reserve about 1/4 cup of the pasta water.
- When the pasta is nearly cooked, start the sauce: Heat pan on medium-high heat. Add oil from the mussels, garlic and shallot.
- Cook for about 2 minutes or until garlic and shallots are soft and fragrant.
- Add butter, white wine, sage, and asparagus. Cook for about 3-5 minutes or sauce is reduced in about half.
- Add 1/2 cup of parmesan cheese, salt and pepper. Gently stir until cheese melts.
- Add pasta, mussels, and lemon from the can of mussels to the sauce and cook until everything is cook until heated through.
- If sauce is a little thick, add a little of the reserved pasta water.
- Serve warm topped with the remaining 1/4 cup of parmesan.
Cold Waters
Hand-Packed
"Norway is lovely this time of year. But if you're short on time, we've got tins a lot closer to home."
Find a Store