Spaghettini and Mussel Casserole

Spaghettini and Mussel Casserole
  • 4 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time


Add all
  • 3 lb
    (1,33333333333333 kg)

    mussels in shells

  • 1 cup
    (250 mL)


  • 2 Tbsp.
    (30 mL)

    white wine

  • 2 Tbsp.
    (30 mL)

    lemon juice

  • 1 Tbsp.
    (15 mL)


  • 1

    clove of garlic, minced

  • 1


  • 1/4 cup
    (60 mL)

    fresh chopped parsley

  • 1/2 tsp.
    (3 mL)

    black pepper

  • 14 oz
    (398 mL)

    can cream of mushroom soup

  • 1/4 cup
    (60 mL)

    2 % milk

  • 1/4 cup
    (60 mL)

    cooking juices from the mussels

  • 2 cups
    (500 mL)

    cooked spaghettini


Wash the mussels and remove the beards.

Pour the water, white wine and lemon juice in a deep cooking pot; bring to a boil.

Add the mussels, cover and cook for 3 to 5 minutes or until they open.

Remove the meat from the shells, strain the liquid; reserve 60 mL (1/4 cup).

Brown the garlic in the butter and season with marjoram, parsley and pepper.

Gradually add the cream soup, the milk, and the liquid from cooking the mussels.

Cook over medium heat and stir until it is creamy and homogenous.

Incorporate the mussels and spaghettini in the sauce.

Accompany with broccoli florets and julienned peppers.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007