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Mussel and Clam Pasta

Mussels and Clam Pasta

Equipment: Pasta Pot, Heavy Skillet

Prep Time: 10 Minutes


2 Servings


Fresh Mussels = 2 dozen

Dry Vermouth = 1/2 cup

Lemon = 1 whole, medium

Tuscan Finishing Butter, - 4 ounces

Chopped canned clams with juice 6-7 ounces

Spicelopedia™ Peri-Peri Seasoning 1/4 Tsp.

Optional:  Parmesan Cheese and Fresh Parsley

Spaghetti, linguine, or other long pasta

6 ounces, cooked


  1. Preheat skilled to medium hot.

  2. Add the cleaned Mussels.

  3. Steam the mussels, covered, until they open.  Discard any that don’t.

  4. Slice the lemon and squeeze the slices into the pan. Add lemon slices to pan.

  5. Add the butter, chopped clams, clam juice and Peri-Peri seasoning.

  6. Serve immediately over cooked pasta.

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