Spaghettini with Mussels

Spaghettini with Mussels
  • 4 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time


Add all
  • 3 lb
    (1,33333333333333 kg)

    mussels in shells

  • 1 cup
    (250 mL)


  • 1/4 cup
    (60 mL)

    white wine

  • 1

    garlic clove, minced

  • 1 Tbsp.
    (15 mL)

    chopped fresh marjoram

  • 1/4 cup
    (60 mL)

    chopped fresh parsley

  • 14 oz
    (398 mL)

    canned cream of mushroom soup

  • 1/4 cup
    (60 mL)

    2% milk

  • 2 cups
    (500 mL)

    cooked spaghettini


Wash mussels and cut off beards (byssuses).

Pour water and white wine in a deep pot. Season and bring to a boil.

Add mussels, cover and cook 5 to 7 minutes or until shells open. Stir them from time to time for even cooking.

Remove mussels and discard any unopened shells. Remove mussels from shells.

Strain cooking liquid. Reserve 60 mL (1/4 cup).

Brown garlic in oil and butter in a saucepan. Season with marjoram, parsley and pepper.

Slowly add cream soup, milk and reserved cooking liquid.

Cook over medium heat, stirring constantly until smooth and creamy.

Add mussels and cooked spaghettini to the sauce.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007