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You are here: Home / Seafood Recipes / Cheesy Spaghetti with Fresh Mussels

Cheesy Spaghetti with Fresh Mussels

By Connie Veneracion
No butter. No olive oil. The pasta sauce is reduced mussel broth thickened with melted cheeses. This cheesy spaghetti with fresh mussels makes a lovely lunch for one. But feel free to double or even quadruple the ingredients to share the love.
Cheesy Spaghetti with Fresh Mussels
Course Main Course
Cuisine Fusion
Keyword Mussels, Pasta
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 1 person
Author Connie Veneracion

Ingredients

  • 50 grams spaghetti or your preferred pasta shape
  • 7 to 8 mussels soaked washed and debearded
  • 1 generous splash white wine
  • 50 grams cheese I used Monterey Jack, crumbled
  • 25 grams cream cheese I used herbed cream cheese, crumbled
  • salt
  • pepper
  • parsley to garnish

Instructions

  • Cook the pasta according to package directions. Drain. Reserve one cup of the pasta water.
  • Reheat the reserved pasta water and bring to the boil.
  • Add the mussels to the boiling water. Pour in the white wine. Boil until the mussels open, about 2 to 3 minutes.
  • Scoop out the mussels and allow the liquid to continue boiling until reduced to half. You want a more concentrated mussel stock with the full bodied flavor of the wine so reduce, reduce, reduce.
  • Meanwhile, open the mussel shells and discard the empty halves.
  • To the reduced liquid in the pan, add the crumbled cheeses. Stir until melted.
  • Turn off the heat. Season lightly with salt and generously with pepper.
  • Add the cooked pasta and mussels. Toss to coat.

Connie’s Notes

Quick and easy dishes like this were my staple when my daughters were still in school, and my husband had not yet retired. I was by myself on weekdays and laboring over my lunch was, well… Let’s just say that easy always sounded better.
Cheesy Spaghetti with Fresh Mussels Sprinkled with Parsley
Updated from a recipe originally published in March 19, 2009
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About Connie Veneracion

Hello there! Welcome to Renaissance.Mom. If you’re wondering why I write the blog’s name with a dot before “mom”… That’s so you’ll remember what to type on your browser. There is no .com or .net. It’s Renaissance.Mom where good food is cooked better. (Read more)

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Inspiration

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Connie’s Diary

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Pasta Alfredo topped with bacon and parsley
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