Creole-Style Mussels With Pasta
Try Creole style mussels with pasta for a taste of Louisiana cuisine. Delight in briny mussels and linguine in a rich, spicy tomato sauce.
Creole-style mussels with pasta is an excellent fusion of coastal cooking and Louisiana flavors. Creole cuisine is a fusion of flavors influenced by French, Spanish, African, and Caribbean culinary traditions, and these mussels are an excellent representation. Mussels are the ideal seafood for absorbing bold, spicy, and aromatic flavors. This dish combines the classic holy trinity of Creole cooking—onions, bell peppers, and celery—with a flavorful roux, tomatoes, and Louisiana spices.
A spiced tomato broth infused with garlic, lemon juice, and Creole spices creates a satisfying sauce that complements the mussels without overwhelming their flavor. I’s a meal that is comforting and indulgent. A warm, crusty baguette is the final touch, perfect for soaking up every last drop of the luscious sauce.
Whether you’re craving something elegant or just a cozy bowl of spicy seafood pasta, this recipe fits the bill. Serve it with crusty French bread to mop up every drop of sauce and a glass of chilled white wine for the full experience.
Ingredient Notes
- Mussels – Farm-raised mussels are easy to clean and cook. Discard any with cracked shells or that don’t close when tapped.
- Holy Trinity – Onion, celery, and bell pepper create the base of Creole flavor.
- Roux – Butter and flour cooked until golden brown adds richness and thickens the sauce.
- Linguine – Choose your favorite long pasta; fettuccine or spaghetti also work.
- Clam juice or broth – Adds depth to the sauce. Chicken stock can be used as a backup.
- Creole seasoning – Use cayenne and oregano here, or add your favorite Creole blend.
- Lemon juice – Brightens the sauce and balances the seafood.
Steps to Make Creole-Style Mussels With Pasta
- Clean the mussels and discard any that don’t close when tapped.
- Start your roux by melting butter and cooking flour until lightly browned, then stir in the chopped onion, celery, and bell pepper and sauté until softened.
- Put the pasta on to boil.
- Add the tomatoes, tomato paste, broth or clam juice, lemon juice, and seasonings to the roux and vegetable mixture, and simmer until the sauce thickens.
- Add mussels to the sauce, cover, and cook just until they open. Serve over drained pasta with sauce spooned on top and plenty of warm French bread on the side.
What to Serve With Creole-Style Mussels
- Wine: Serve the mussels with a dry white wine, such as sauvignon blanc or chablis, or choose a rosé or pinot noir to balance the various flavors.
- Bread: A crusty French baguette is a classic choice for soaking up the flavorful sauce. Or bake a loaf of our airy no-knead focaccia.
- Salad: A simple tossed salad with Italian dressing, vinaigrette, or a Caesar salad can balance the richness of the broth and pasta.
How to Store and Reheat
Refrigerate: Remove the mussels from their shells and place them in a shallow airtight container with a bit of the broth. Store in the refrigerator for up to 2 days.
Freeze? Yes—remove mussels from the shells and transfer to a freezer-safe container or vacuum-sealed bag with a spoonful of broth. Freeze for up to 2 months.
To Reheat
Gently bring the reserved broth to a simmer in a saucepan. Add the mussels, cover, and steam just until warmed through—about 2 minutes. Avoid overcooking, as this can toughen the mussels.
Creole-Style Mussels With Pasta
Ingredients
- 2 pounds mussels, farm-raised
- 3 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup green bell pepper, chopped
- 8 ounces linguine, dry
- 3 cloves garlic, minced
- 1 14.5-oz can diced tomatoes, with juice
- 2 tablespoons tomato paste
- 1 cup clam juice, or chicken stock
- 2 tablespoons lemon juice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1 pinch oregano
- Fine sea salt or kosher salt, to taste
- 2 slices French bread, for serving
Instructions
- Prepare the Mussels, Scrub the mussels under cold running water and remove beards, if any. If using farm-raised mussels, they may not have beards and will be easier to clean. Discard any mussels that are cracked or damaged. If a mussel is open, tap it lightly—if it does not close, discard it.
- Make the Roux. Melt the butter in a large Dutch oven or heavy-bottomed saucepan over low heat. Stir in the flour and cook, stirring constantly, for 6 to 8 minutes, until the roux turns a light brown color.
- Sauté the Vegetables. Add the onion, bell pepper, and celery to the roux. Stir well, cover, and cook over low heat for 6 to 8 minutes, stirring occasionally, until the vegetables are softened.
- Boil the Pasta. Meanwhile, bring a large pot of salted water to a boil (use 1 teaspoon of salt per quart of water).
- Prepare the Sauce. Stir in the diced tomatoes (with their juice), tomato paste, clam juice (or chicken stock), lemon juice, cayenne pepper, black pepper, and oregano. Simmer the sauce uncovered, stirring occasionally, for about 15 minutes, or until thickened.
- Cook the Pasta. Add the linguine to the boiling water and cook according to package directions until al dente.
- Cook the Mussels. While the pasta is cooking, add the mussels to the sauce and stir. Cover and let simmer over low heat for 5 to 8 minutes, or until the mussels open.
- Remove Unopened Mussels. Transfer the opened mussels to a large bowl. Discard any mussels that did not open. Taste the sauce and adjust the seasoning with kosher or sea salt, if needed.
- Assemble the Dish. Drain the pasta and divide it between two wide, shallow bowls. Arrange the mussels around the pasta and spoon the sauce generously over the top.
- Serve and Enjoy. Serve immediately with a warm, crusty baguette for dipping. Enjoy!!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
