Mussels carbonara is a delectable twist on the classic pasta dish. It's easier to make than you might think!
Instead of the signature porky background flavor, there's a slight brininess and sweetness from the mussels, accompanied by garlic and parmesan. Their natural flavor is really allowed to shine!
Why You'll Love Mussels Carbonara
I never order anything off a menu that's simple to make at home, so carbonara is made exclusively in my kitchen. It's just so fast and easy with so few ingredients, but it's creamy and flavorful and so comforting. It's on the table in about 20 minutes from start to finish!
Mussels are also a seafood favorite of ours, so combining the two was a no-brainer. They elevate a humble pasta dish into something more elegant and special without much effort.
Here are just a few more reasons we love this dish so much:
- Rich and creamy: The luscious creaminess of the carbonara sauce pairs perfectly with the delicate seafood flavors. The sauce, made from eggs, olive oil, garlic, and parmesan cheese, clings to the pasta for a perfect bite every time.
- A fun twist on a classic: Whenever I get the chance, I love to switch up the classics. Mussels change up the usual flavor profile with a bit more umami.
- Simple ingredients: Mussels, pasta, eggs, cheese, and garlic. See my suggestion below for using frozen mussels!
- A great introduction to mussels: If you've never tried mussels, mussels carbonara is a lovely way to get introduced.
- It's an easy but elegant dish: For the best presentation, plate the pasta first and then nestle the mussels within the pasta. It's gorgeous and perfect for a romantic evening!
All in all, there is a lot to love about this mussels carbonara!
We love to serve this with stuffed garlic bread with an affogato for dessert. It's such a simple meal, you don't need more than 30 minutes for the entire thing!
Ingredients
To make this easy meal, you'll need the following ingredients:
- Pasta: Spaghetti or linguine is traditionally used, but feel free to use your favorite pasta. Make sure it's cooked just to al dente unless you prefer it a bit softer.
- Mussels: Opt for fresh mussels with tightly closed shells, without any chips or cracks. A strong indicator of freshness is how they smell. Mussels should smell briny like the sea, not fishy or otherwise unpleasant.
- Olive oil: Use high-quality olive oil with a flavor you enjoy. The oil is used to sauté the garlic to build an aromatic base.
- Garlic: Every good pasta dish has at least a little garlic (in my opinion). Sauté it just until it's softened and fragrant.
- Eggs: Use room-temperature eggs for the creamy carbonara sauce. Whisk the eggs with Parmesan cheese.
- Parmesan cheese: Parmesan adds a salty, nutty bite but has a relatively neutral flavor. Traditional carbonara uses aged pecorino, which is tangy. Although pecorino is delicious, parmesan works better with the mussels.
The complete ingredients list with amounts is in the recipe card below.
Instructions
To make this delicious mussels carbonara:
- Cook the pasta: Bring a pot of water to a boil, season the pasta water, then cook the pasta according to the packaging instructions. Reserve some of the starchy pasta water.
- Sauté the garlic: Heat the oil in a large pan and sauté two garlic cloves over medium heat to build an aromatic base for the sauce.
- Combine the egg and cheese: Whisk them together until smooth and creamy, then set aside.
- Carbonara time: After reducing the heat to medium-low, add the drained pasta to the pan with the oil and garlic, then add the egg mixture and toss to combine.
- Cook the mussels: Toss the remaining garlic in a pan, then add the mussels and a cup of water. Cook until the shells open up. Discard any mussels that do not open. Unopen shells mean the mussels died before they went into the pan. Freshness is crucial to this seafood, so you want to throw them away.
- Plate and serve: Plate the pasta, garnish with basil, and serve.
Variations & Tips
- Customize with vegetables - Feel free to add vegetables like peas, asparagus, or spinach to add more nutritional value and color to the dish.
- Use different cheese - If you prefer, go the traditional route with pecorino romano or try grana Padano for a slightly different flavor profile. The latter has a nutty taste accompanied by a subtle saltiness.
- Avoid overcooking the mussels: Be cautious not to overcook the mussels, as they can become rubbery and develop a very unpleasant taste. Cook until the shells open, then take the pan off the heat. Some carry-over cooking takes place, meaning they will continue to cook while in the hot pasta.
- If I can get my hands on fresh mussels that's always my first choice. Since that's usually not possible, I like to use the frozen Garlic & Herb Mussels from Trader Joe's. I just prepare them according to the directions on the box then top the carbonara with the mussels. The sauce is served with bread on the side and really completes the meal!
More Pasta Dishes
Mussels Carbonara
Yield:
2 servings
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Mussels carbonara is a delectable twist on the classic pasta dish. It's easier to make than you might think!
Ingredients
- 8 ounces pasta, such as spaghetti or linguini
- 1 cup reserved pasta cooking liquid
- 2 tablespoons olive oil
- 4 garlic cloves, minced (divided)
- 2 large eggs
- ¼ cup freshly grated Parmesan cheese
- 2 whole, fresh basil leaves
- 10 mussels, cleaned
Instructions
- Boil a pot of water and season with 2 teaspoon salt. Add the uncooked pasta and cook according to box instructions.
- Once cooked, reserve 1 cup of the cooking liquid, then drain and set aside.
- In a large pan, add the olive oil and half of the garlic and warm over a medium heat.
- In a small bowl, whisk together the eggs and parmesan.
- Add the cooked pasta to the pan along with the egg mixture and toss together (be sure to keep the temp around medium-low to ensure that you don't end up with scrambled eggs).
- Once the pasta is ready, set aside and add 2 more cloves of minced garlic to the pan and warm, then add the mussels along with 1 cup reserved water.
- Heat over a medium temp for about 5 minutes until all of the mussels have opened.
- Add the fresh basil leaves and serve.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1441Total Fat: 49gSaturated Fat: 12gUnsaturated Fat: 37gCholesterol: 454mgSodium: 2185mgCarbohydrates: 112gFiber: 4gSugar: 2gProtein: 130g
This data was provided and calculated by Nutritionix.
Aubrey Cornelius, also known as the The Blonde Chef, is a food-loving, photo-taking kinda girl and her passion is creating delicious recipes for friends and family to share. As a member of a large family herself and now responsible for cooking for her own family, she understands how important it is to have fresh, healthy food on the table.
She is also a professional food photographer who specializes in editorial, portrait food photography and styling.
She is also a professional food photographer who specializes in editorial, portrait food photography and styling.
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