Garlic Cream Mussels with Rigatoni Seafood Pasta Recipe

Updated: Apr 16, 2020

Mussels are a great way to enjoy a seafood pasta without experiencing the sometimes strong flavours of fish & crustaceans in your food.

This garlic cream recipe came as a way to wash down an already opened white wine bottle sitting in our fridge from that house party the week before.

To be honest, I'm not a fan of creamy pasta - but something about the mixture of seafood & white wine turns my palette upside down when combined.

Note: Remember to really de-beard the mussels before putting in to cook, to avoid any unnecessary hair pulling when enjoying this meal!

Garlic Cream Mussels with Rigatoni Pasta

Difficulty: Medium

Cuisine: Italian

Author: Jeanette Tambakau

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 1 hour

Serves: 6


  • 1 pack of rigatoni pasta

  • 1kg mussels

  • 40g butter

  • 1 onion, chopped

  • 3 cloves garlic, crushed

  • 2 red capsicums, chopped

  • ½ cup sour cream

  • ¼ cup dry white wine

  • 4 green shallots, finely chopped

  • 2 tablespoons chopped fresh parsley


  1. Add pasta to large pot of boiling water, boil, uncovered, until tender; drain.

  2. Scrub mussels and remove beards.

  3. On medium heat, melt butter into a large pan, add onion and cook stirring until soft. Add garlic and peppers, and cook stirring for 2 minutes.

  4. Stir in sour cream and wine, and bring to boil.

  5. Add mussels, bring to boil, then lower heat and cover pot, simmering for 3 minutes or until shells have opened.

  6. Add shallots, parsley and pasta to pot, and stir until heated through.

Serve with a new bottle of white wine ;)