Mussels Meuniere Pasta

Fresh mussels sauteed with garlic, onion and fresh herbs in a white wine butter sauce.

Mussels Meuniere

Recipe: Mussels Meuniere Pasta

Mussels Meuniere


  • 8 oz. White Wine
  • 2 Lbs. Fresh Mussels
  • 1 Lb Angel Hair pasta
  • 2 oz Extra Virgin Olive Oil
  • 3 oz Kerrygold Irish Butter
  • 6 Garlic Cloves, minced
  • 1 medium Shallot, diced fine
  • 1 medium Spanish Onion, julienne
  • 1 Lemon (Juiced)
  • 1 Bunch Parsley


20 minutes




  1. Heat a saute pan up and add the oil. When the oil starts to shimmer the pan is hot. Add the garlic, shallot, and onion and saute for 2 minutes.
  2. Add 8 oz. of white wine to the pan along with the mussels. Cook covered for 5-8 minutes.
  3. Once the Mussels are cooked remove them from the pan. Add the 3 oz of butter to the liquid in the pan to thicken. This can now be used as sauce for the pasta.
  4. Prepare pasta by bringing a pot of water to a rolling boil, then add salt. Blanch pasta for about 9 minutes, then strain and add sauce.