Ingredients
Scale
- 1 pound mussels
- Water (for cleaning mussels)
- â…“ cup all-purpose flour
- 12 ounces whole wheat linguine or spaghetti
- 3 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 8 ounces sea scallops, patted dry
- 8 ounces large shrimp, peeled, deveined, and patted dry
- ½ teaspoon kosher salt
- 1 shallot, minced
- 4 cloves garlic, minced (about 4 teaspoons)
- â…› teaspoon red pepper flakes
- ½ cup dry white wine (or pasta water/broth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 ½ teaspoons Old Bay or similar seafood seasoning
- 2 tablespoons freshly squeezed lemon juice
- â…“ cup chopped fresh parsley (plus more for serving)
Instructions
- Clean mussels by soaking in water and flour for 30 minutes; scrub and discard any open mussels.
- Cook pasta in salted water until al dente; reserve 1 cup pasta water before draining.
- In a skillet, heat butter and olive oil; sear scallops and shrimp until cooked, then set aside.
- Sauté shallots, then add garlic and red pepper flakes until fragrant.
- Add white wine, herbs, and mussels; steam until mussels open, discarding any that do not.
- Combine drained pasta with mussels, seafood, lemon juice, and parsley; add reserved pasta water for consistency.
Notes
Ensure fresh seafood for the best flavor.
Avoid overcrowding the pan when searing seafood for optimal browning.
Adjust wine quantity based on desired flavor intensity.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 550
- Sugar: 2
- Sodium: 800
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 6
- Protein: 25
- Cholesterol: 150