Lemon and Mussel Pasta

By the GetYourMacros team · 10 September 2026

A light and fragrant pasta dish where the sea meeting the citrus notes of lemon.

• Time 20 min
• Course First course
• Diet Pescatarian
• Cuisine Italian
• Allergens gluten, shellfish

Ingredients (1 serving)

• 80 g Wholegrain pasta
• 150 g Mussels
• 1 Lemon (100 g)
• Garlic to taste
• 10 ml Extra virgin olive oil
• Fresh parsley to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a large pot of salted water to the boil and cook the wholewheat pasta.
2. In a large pan, heat the olive oil with the crushed garlic clove and some parsley stalks.
3. Add the cleaned mussels to the pan, cover with a lid, and cook over high heat for 3-4 minutes until they open.
4. Remove the garlic, shell half of the mussels, and keep the cooking liquid in the pan.
5. Drain the pasta al dente and toss it directly into the pan with the mussels and their juice.
6. Add the grated lemon zest and the rest of the chopped parsley, stirring for one minute over medium heat.
7. Serve immediately with a final grating of fresh lemon zest for extra aroma.

Tips

• Filter the mussel liquid with a fine sieve if you notice any sand to keep the sauce perfectly smooth.
• Don't overcook the mussels; they should be plump and tender, not rubbery.

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