Repurposing leftovers leads to the most amazing dishes.
“Can I use this for something else?” is a great question to ask yourself before you toss anything out. Even small bits that may seem insignificant can come together to create something great — like the sauce left over from steaming mussels. The creamy white wine sauce makes for an easy dinner, delicious on its own or over pasta or with any leftover mussels or other seafood.
Leftover sauce from mussels in white wine cream sauce
Linguine or spaghetti
Optional: Additional seafood, such as leftover mussels, shrimp, or clams
Cook the pasta al dente in salted water.
Heat the leftover white wine cream sauce over medium heat. Cook until the sauce thickens. Sometimes I add a splash of cream to help thicken the sauce — but not too much or it will dilute the flavor.
If you have leftover mussels, add those to the pot to warm.
Toss the sauce with the pasta and serve.
If using fresh shrimp or clams, you can cook them in the sauce.
When adding both shrimp and clams, I cook them separately to ensure neither is overcooked. First, add the shrimp and cook until they turn pink and curl into a C shape.
Remove the shrimp from the pot and add the clams, cooking until they open.
If there are any leftover mussels, add them to the pan with the clams, then return the shrimp to the pan and warm everything.
Add the cooked pasta to the pan, toss, and serve.
Mussels in white wine cream sauce
Leftover sauce
Pasta with leftover mussels and sauce
Pasta with leftover mussels and sauce
Pasta with leftover mussels and sauce with clams and shrimp
