Pasta and mussels with cheese sauce Pasta and mussels with cheese sauce

Ever since I had the mushroom pasta and mussels with white sauce at La Maison, I had been planning on replicating them at home. I bought mussels so many times after that first lunch there but the mussels always ended up in the oven — baked and topped with cheese. Well, I had a kilo and a half of mussels soaking in water in the fridge overnight and I figured it was now or never. Then, I discovered I didn’t have any fresh mushrooms. So, instead of a mussel with white sauce dish and a mushroom pasta dish, I created a spaghetti and mussels with cheese sauce lunch.

An oil-free pasta dish. No butter, no olive oil even. I never thought anything oil-free could taste so good.

Now, this recipe is good for a single serving. It was just an experiment, after all, and just in case I messed up, I didn’t want to be wasteful. But it did turn out well, so I’m cooking the rest of the mussels in the fridge with pasta and cheese sauce for dinner tonight.

Recipe: Pasta and mussels with cheese sauce


  • 50 g. of pasta (any shape)
  • 7 to 8 mussels (soaked, washed and debearded)
  • a splash of white wine
  • 50 g. of cheese (I used Monterey Jack), crumbled
  • 25 g. of cream cheese (I used herbed cream cheese), crumbled
  • salt
  • pepper
  • some parsley for ganish


  1. Cook the pasta according to package directions. Drain. Reserve 1 cup of the pasta water.
  2. Reheat the pasta water and bring to the boil. Add the mussels. Pour in the white wine. Boil until the mussels open, about 2 to 3 minutes. Scoop out the mussels and allow the liquid to continue boiling until reduced to half. You want a more concentrated mussel stock with the full bodied flavor of the wine so reduce, reduce, reduce.
  3. Meanwhile, open the mussel shells and discard the empty halves.
  4. To the reduced liquid in the pan, add the crumbled cheeses. Stir until melted. Turn off the heat. Season lightly with salt and generously with pepper. Add the cooked pasta and mussels. Toss to coat.
  5. Tip the contents of the pan to a plate, sprinkle with torn parsley and serve.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 1 Pasta and mussels with cheese sauce


  1. Je says

    Hi Ms. Connie! I’ve been lurking for sometime here and trully enjoyed the recipes you posted, especially those regarding pasta dishes.

    I’ve been wanting to ask you about using wine in cooking. I apologize but I have zero knowledge about wine so i wonder what type of wine do you use? Can this be easily bought off the racks of any grocery?

      • misao says

        hello! i often hear from cooking shows that you should use wine that you would love to drink. if you don’t find the taste good for drinking, don’t use it for cooking.

        but of course, the case is different when it comes to asian cooking. as some asian cooking wine are not intended for drinking (e.g. mirin).

  2. Issa says

    hmmm….just the thought of melting the cream cheese in that stock…delicious! I will definitely try it!

  3. jam says

    hi ms connie, is there any substitute for the wine? im planning to cook this for my bf coz he loves mussels but then he can’t have wine coz he is muslim. thanks!

  4. says

    wow this is an amazing blog! i recently got married and would want to try cooking. i have zero knowledge and i will certainly use this site as guide!

  5. june says

    hi connie!
    can we use mussels with no shells? also, we have no monterey jack cheese here in Holland-do you know any available substitute?

    • says

      Yes, you can. But if they’re canned, I can’t vouch for the flavor. And you can use just about any cheese that you like.