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Creamy Garlic White Mussels

A garlic white wine sauce with steamed mussels on a bed of pasta.
Author Chews and Brews


  • 1 package of live fresh mussels
  • 1 package of pasta I used fettuccini
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 3 clove garlic minced
  • 1/2 white onion chopped
  • 3 stalks celery chopped
  • 1 sprig rosemary chopped
  • Salt
  • Pepper
  • 1 cup white wine
  • 1/4 cup cream
  • 1/4 cup Parmesan cheese plus 1 tbsp flour mixed together


  1. Start pasta, following directions on the box. Once done, toss with olive oil and set aside, covered to keep warm.
  2. In a dutch oven or large pot, melt butter. Add onion, garlic, celery, rosemary, salt and pepper and saute until soft, for about 5 minutes,
  3. Add wine and let heat for about 1-2 minutes. Add the mussels to the hot wine, cover and steam for 5 minutes, until the mussels open up. Transfer mussels from pot to a separate bowl, with a slotted spoon, tossing any that didn't open into the garbage. Set bowl of mussels aside, keeping warm.
  4. Add cream and Parmesan cheese/flour mix to the remaining wine broth in the pot and whisk vigorously over medium heat until sauce thickens.
  5. Set up bowls with cooked pasta, steamed mussels and pour sauce generously over pasta and mussels.
  6. Serve with steamed broccoli!