Meatless Friday: Steamed Mussels with Spaghetti


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Mussels and clams look very fancy, but they’re really easy to cook, and I found these at a very reasonable price. Most recipes for mussels call for onions and garlic; add them if you like, but my stomach can’t handle them anymore. These are plenty flavorful without.

I used a black bean spaghetti that I happened to have on hand, but regular spaghetti works just fine.

"Meatless Friday: Steamed Mussels" by Karen Ullo (

Copyright 2019 Karen Ullo. All rights reserved.

Steamed Mussels with Spaghetti

1 lb. spaghetti , cooked according to package directions

For the mussels:
2 lbs. fresh mussels, thoroughly washed
½ cup white wine
½ cup chicken broth
2 T lemon juice
½ t salt
½ t Italian seasoning

For the vegetables:
1 bunch asparagus, chopped in 1-inch pieces
about 4 oz. fresh mushrooms, sliced
Salt and red pepper flakes to taste

Simply combine the wine, broth, and seasonings in a large stock pot or sauté pan and heat to boiling. Add the mussels and cook covered for 5 minutes, until all the shells are open.

Meanwhile, sauté the vegetables in oil with a little salt & pepper until tender.

Plate pasta, mussels, and vegetables together, using the broth from the mussels for a sauce. Garnish with fresh basil and/or Parmesan cheese.


What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2019 Karen Ullo



About Author

Karen Ullo is the author of two novels, Jennifer the Damned (2015) and Cinder Allia (2017). She is also the managing editor of the Catholic literary journal Dappled Things, as well as a wife and mother of two. Find out more at

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