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Leftover Mussels with Zucchini Linguini

3 zucchini spiraled

2 Tbsp. butter

1 Tsp. salt

1 Tsp. pepper

5 cloves of garlic minced

¼ onion or shallots minced

1 1/2 C white wine, I used my leftover sauce from my mussels the previous night.

1 C cream

3/4 C parmesan cheese

2 C mussels

¼ C basil

2 Tbsp. lemon juice




Melt butter in a pan on med heat, add garlic and shallots and cook for 4 minutes.  Add white wine, salt & pepper and simmer for 5 minutes.  Add zucchini noodles and simmer for another 10 minutes till they are your desired doneness & a lot of the liquid is evaporated.     Add cream, and cheese continue cooking till cheese is melted, next stir in mussels, basil and lemon juice. 


There are only 2 of us eating mussels at our house so I always have leftover mussels.  I take them out of the shells and make this the next night.  You can also freeze the mussels & make the linguine another time.  I used my leftover sauce in this recipe instead of white wine.