Creamy Mussel Pasta


1kg Kinkawooka Ready To Cook Mussels

1 large onion, finely chopped

3 garlic cloves, finely minced

60 grams of butter

2tbsp plain flour

240ml double or heavy cream

1 cup of milk (2 cups if not using white wine)

1 cup of dry white wine

1 packet of linguine or spaghetti

1 tbsp of chopped parsley to garnish

Salt and pepper to taste

Grated parmesan cheese to garnish (optional)

Crusty bread to serve

Sautéed mushrooms (optional)

Looking for something easy for a quick mid-week meal? This delightful creamy mussel pasta recipe is sure to hit the spot.

High nutritious and exceptionally tasty, using Australia’s finest mussels in your next pasta dish is guaranteed to please.


Open the pack of Kinkawooka Ready To Cook Mussels and strain off the water; give them a quick rinse under cold water.

Heat the pot on the stove with approximately 1cm of water. When the water is boiling, add the mussels, cover with a lid and steam them for a couple of minutes, stirring every minute or so until they open. Try to make sure every mussel comes into contact with the heat, which helps to make sure they open.

Remove from the heat and strain the mussels off, keeping some of the liquid in a bowl.

In a large fry pan, melt the butter and add the onion and garlic. Cover with a lid and cook on a low setting, sautéing the onions and garlic. The onions should sweat in the pan for around 5 minutes until translucent.

Stir in the flour and break down any lumps.

Add the milk (and white wine if using) and turn the heat up to high until it begins to boil and thicken.

Add the cream and mussels and leave to gently simmer for approximately 10 minutes.

Add salt and pepper to taste.

1In a large pot of boiling water, add the pasta and cook according to packet instructions.

In a large serving dish, pour the creamy mussel sauce over the cooked pasta. Garnish with fresh chopped parsley and parmesan cheese.

Click here for more indulgent mussel recipes.

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