Pasta with Mussels and Pesto

By the GetYourMacros team · 10 September 2026

A coastal Italian favourite combining the brininess of mussels with creamy potatoes and basil pesto.

• Time 25 min
• Course First course
• Diet Pescatarian
• Cuisine Italian
• Allergens gluten, dairy, tree nuts, shellfish

Ingredients (1 serving)

• 60 g Pasta
• 130 g Mussels
• 100 g Potatoes
• 20 g Basil pesto
• Garlic 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. Peel the potato and dice it into small cubes of about 1 cm.
2. Bring a pot of salted water to the boil and add both the pasta and the potato cubes to cook together.
3. In a separate wide pan, heat the garlic with a splash of water and add the mussels; cover until they all open (about 5 minutes).
4. Remove the mussels from their shells (keep a few for decoration) and filter their cooking liquid.
5. In a bowl, loosen the pesto with a tablespoon of the filtered mussel water.
6. Drain the pasta and potatoes, then toss them in the pan with the mussels and the pesto cream off the heat.

Tips

• Cooking the potatoes in the pasta water releases starch that makes the final sauce incredibly creamy.
• Never cook the pesto: adding it off the heat preserves its vibrant green colour and fresh basil aroma.

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