Spaghetti with Mussels

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Spaghetti with Mussels

Course: Dinner, Lunch
Cuisine: Mediterranean
Keyword: dairy-free, gluten-free, seafood
Calorie: 400-500, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 2 servings
Calories: 436kcal


  • 1/2 cup Brown Rice Spaghetti
  • 1/2 cup Water (reserved from cooking pasta)
  • 1 lb Mussels
  • 1 tsp Extra Virgin Olive Oil
  • 1/2 Yellow Onion (medium, chopped)
  • 2 Garlic (clove, minced)
  • 1/3 cup Vegetable Broth
  • Sea Salt & Black Pepper (to taste)
  • 1/2 Lemon (juiced)
  • 2 tbsps Parsley (chopped)


  • Cook the pasta according to the package directions. Reserve the pasta water and drain.
  • Meanwhile, place mussels in a large colander and rinse with cold water. Discard any broken mussels and remove beards if necessary.
  • Warm the oil in a pan over medium heat. Add the onion and cook for three to four minutes or until translucent. Add garlic and cook for another minute.
  • Add the broth to the pan and bring to simmer. Transfer mussels to the simmering liquid and cover with a lid. Let them steam for six to eight minutes or until the mussels have opened.
  • Add the drained pasta to the pan along with a splash of the pasta water. Stir and let simmer for about three minutes. Season with salt and pepper and add more pasta water as needed.
  • Evenly divide the pasta and mussels onto plates. Top with lemon juice and parsley. Enjoy!


  • Leftovers

    Remove cooked mussels from their shells and refrigerate in an airtight container for up to two days.
  • Serving Size

    One serving is equal to approximately 1 1/2 cups.
  • More Flavor

    Add chili flakes and cream.


Calories: 436kcal | Carbohydrates: 57g | Protein: 32g | Fat: 9g | Cholesterol: 64mg | Sodium: 763mg | Fiber: 3g | Sugar: 3g | Vitamin A: 772IU | Vitamin C: 29mg | Calcium: 88mg | Iron: 11mg

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