Start by preparing the onion and garlic. Peel the onion and cut it into small, roughly ½-inch (1cm) pieces. Mince the garlic until finely chopped.

In a large skillet, melt the butter over low heat. Add the chopped onion and minced garlic to the pan, cover with a lid, and let them sauté gently. Allow the onion to become translucent, ensuring it doesn’t brown. This process should take approximately 5 minutes.

Once the onion is soft and aromatic, sprinkle the flour into the pan, stirring continuously to create a smooth mixture free of lumps.

Gradually pour in the milk, increasing the heat slightly. Stir constantly as the milk begins to bubble and thicken. You’ll know it’s ready when a spoon dragged through the mixture leaves a visible trail. Keep in mind the sauce will thin slightly when cream is added.

Reduce the heat to a gentle simmer and stir in the cream and mussel meat. Cover the pan and let the mixture simmer for 10 to 15 minutes, allowing the mussels to absorb the rich flavors of the sauce.

Taste the sauce, then season with salt and freshly ground black pepper to your preference.

Meanwhile, bring a large pot of salted water to a rolling boil. Add the linguine or spaghetti and cook according to the instructions on the package, typically around 8 minutes. Once cooked, drain the pasta thoroughly.

Place the cooked pasta in a large serving dish. Pour the creamy mussel sauce over the pasta, ensuring it coats the noodles evenly. Garnish the dish with freshly chopped parsley for a burst of color and flavor. If desired, sprinkle grated parmesan cheese over the top for an added touch of richness.

Serve immediately and enjoy your creamy mussel pasta!