Mussels with Linguine

click above to enlarge images

Quick Facts:

Serves 4


• 2 Tbsp extra virgin olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 Tbsp tomato paste
• 2 cups roma or summer tomatoes, diced
• 2 cups dry white wine
• 2 cup fish stock
• 1 bay leaf
• 1 tsp salt
• ½-tsp freshly ground black pepper
• ½-tsp red pepper flakes
• ¼-cup fresh herbs (such as parsley, thyme and chives)
• 8oz Italian linguine
• 3 lbs of fresh black mussels, scrubbed and de-bearded

You'll Need:

• crusty French bread
• nice Italian olive oil for drizzling

Recipe Description:


1. Cook pasta according to package instructions. Toss with a little olive oil to avoid sticking.
2. Heat the olive oil in a large stew pot over medium heat. Add the onion and cook until soft. Add minced garlic and tomato paste and cook for another minute, stirring.
3. Add the tomatoes and sauté about 10-15 minutes. Add the white wine, stock, bay leaf, salt, pepper and red pepper flakes. Cook until reduced by half.
4. Check mussels and be sure they are tightly closed. Stir in the mussels, turning to coat them with the sauce. Turn the heat up to medium-high and cover the pot.
5. Cook mussels, covered, until all are open, about 7 to 10 minutes. Add fresh herbs and cooked pasta.
6. Place evenly into bowls and serve with bread drizzled with olive oil.

Print Recipe