Mussel & Burnt Butter Mushroom Pasta

Mussel & Burnt Butter Mushroom Pasta
Farmed green-lipped mussels are one of Aotearoa's aquaculture success stories. The sweet, plump flesh compliments a huge variety of ingredients and they're an incredible source of protein. This delicious Mussel & Burnt Butter Mushroom Pasta is the perfect way to use them and will be greatly enjoyed!

Serves 4


  • 80g unsalted butter
  • 2 tbsp extra virgin olive oil 
  • 300g pine mushrooms, sliced
  • 2 cloves garlic, crushed 
  • 1kg green-lipped mussels, scrubbed and de-bearded 
  • 1 cup dry vermouth 
  • 1 cup thickened cream 
  • 1 tsp finely grated lemon zest
  • 400g wholemeal spaghetti

Mussel & Burnt Butter Mushroom Pasta

  1. Heat a large, deep-sided frying pan over high heat. Add the butter and cook for 1-2 minutes, or until it starts to foam. Add the oil, mushrooms and garlic and cook while turning for 4 minutes, or until golden. Remove the mushrooms and set aside. Add the mussels and vermouth, cover with a lid, reduce heat to medium and cook for 4 minutes, or until the mussels just start to open. 
  2. Strain the mussels, reserving both mussels and broth separately. Return the broth to the frying pan. Place over medium heat. Add the cream and lemon zest; bring to a simmer, then cook for 4 minutes. Meanwhile, cook the pasta in salted boiling water for 8 minutes, or until al dente. Drain and add to the cream sauce. Add the mushrooms and mussels, then toss to coat. Divide between bowls to serve.

Healthy Tip:

You can use white wine if you don’t have vermouth. If you can’t find pine mushrooms, use a mixture of swiss brown and button. 


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