Spaghetti with Garlic Mussels in Black Olive Sauce

Name: Spaghetti with Garlic Mussels in Black Olive Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white wine or chicken broth; 1 small shallot, chopped; 1/2 cup heavy cream; 1/2 cup pitted kalamata olives; 1/2 cup pitted oil-cured olives; 2 tablespoons capers; 1 tablespoon chopped fresh basil; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 teaspoon anchovy paste; 2 cloves garlic; Salt; 1 pound spaghetti; 2 tablespoons olive oil; 1 clove garlic, chopped; Pinch smoked paprika; Pinch crushed red pepper flakes; 1 pound mussels, cleaned; 1/2 cup white wine or chicken broth; Juice of 1/2 lemon; 1 tablespoon butter; 1 tablespoon chopped fresh parsley; 1 teaspoon chopped fresh oregano

Servings: persons

1/2 cup white wine or chicken broth
1 small shallot, chopped
1/2 cup heavy cream
1/2 cup pitted kalamata olives
1/2 cup pitted oil-cured olives
2 tablespoons capers
1 tablespoon chopped fresh basil
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon anchovy paste
2 cloves garlic
Salt
1 pound spaghetti
2 tablespoons olive oil
1 clove garlic, chopped
Pinch smoked paprika
Pinch crushed red pepper flakes
1 pound mussels, cleaned
1/2 cup white wine or chicken broth
Juice of 1/2 lemon
1 tablespoon butter
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano

1
For the sauce: In a saucepan set over medium heat cook the wine and shallots until the liquid reduces by half.
2
Add the cream and simmer until the sauce thickens.
3
Remove from the heat.
4
Place the kalamata olives, oil-cured olives, capers, basil, lemon juice, olive oil, anchovy paste and garlic in the bowl of a food processor.
5
Pulse until just smooth, but still a little chunky.
6
Combine the cream sauce and olive sauce.
7
For the mussels: Bring a pot of salted water to a boil.
8
Meanwhile, in a separate pot, cook the garlic in the olive oil until just brown.
9
Add the paprika and pepper flakes.
10
Add the mussels.
11
Add the wine and cook to reduce by half.
12
Add the lemon juice, then cover and cook until the mussels open.
13
Throw away any mussels that don't open.
14
Reserve the mussels and cooking liquid for later use.
15
While the mussels cook, boil the pasta to al dente.
16
Drain the pasta, reserving 1 cup of the cooking liquid.
17
Stir in the butter, parsley and oregano.
18
Toss the spaghetti with the olive sauce, and then spoon some mussels on top with some of the cooking liquid and serve.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/2 cup white wine or chicken broth, 1 small shallot, chopped, 1/2 cup heavy cream, 1/2 cup pitted kalamata olives, and more.

Yes, Spaghetti with Garlic Mussels in Black Olive Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!