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Frozen Mussels Recipe-Shelled Mussels With Tagliatelle Pasta in Cream and White Wine Sauce Served on Plate

Frozen Mussels Recipe

Course: Pasta
Cuisine: International
Diet: Kosher
Keyword: frozen mussels recipe, mussels pasta recipe, mussels recipe
Prep Time: 10 minutes
Cook Time: 13 minutes
Additional Time: 5 minutes
Total Time: 28 minutes
Servings: 4 portions
Calories: 933kcal
Author: Timea
This frozen mussels recipe is a delicious combination of shelled mussels, fennel and fresh tagliatelle pasta in the double cream and white wine sauce. 
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  • 500 g mussels cooked
  • 400 g tagliatelle pasta fresh
  • 1 piece fennel bulb
  • 1 piece sweet red pepper
  • 1 piece shallot
  • 3 cloves garlic
  • 1 bunch parsley
  • 300 ml double cream
  • 300 ml white wine
  • 50 ml olive oil
  • 1 tbsp unsalted butter
  • 2 tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp chilli flakes
  • 1 tsp dried oregano


  • Heat the olive oil and the unsalted butter in a large frying pan and put the onion and minced garlic to fry over medium heat for one minute.
  • After a minute, add the sliced fennel, season with a teaspoon of sea salt, and simmer for about two minutes so that the fennel softens a little.
  • Add the sliced sweet pepper, dried chilli, and sauté over medium to low heat for about three minutes.
  • Add the white wine to the pan first and let it simmer for a minute to remove the alcohol content; after that, add the double cream, season with sea salt, mix and leave for a minute.
  • You can add tagliatelle pasta, season it with garlic powder and dried oregano to add more flavour to the dish and simmer for two minutes.
  • Next are the frozen shells and chopped parsley, mix lightly to incorporate into the pasta and sauce, put the lid on and leave everything for another three minutes.
  • Let them sit for another five minutes with the lid on, after which you can serve them.
  • This pasta with mussels in white wine and double cream sauce is served hot, with a little chopped parsley sprinkled on top and lemon slices next to it.


If you use dry pasta, they must first be boiled “al dente” beforehand in salted water, then drained and added to the sauce.
If you use fresh mussels, you must cook them in a bit of water and wine until they open, and after that, the fleshy part of the mussels is removed from the shells and added to the pasta.


Serving: 1g | Calories: 933kcal | Carbohydrates: 87g | Protein: 26g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 1436mg | Potassium: 1003mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3647IU | Vitamin C: 71mg | Calcium: 175mg | Iron: 7mg