Traditional recipes

Linguine with Mussels

Linguine with Mussels

Mussels over linguine with a light tomato sauce... perfect at any time of the year!


This pasta dish is very easy to make and can be made at any time of the year. Please visit Cooking with Nonna for more Italian Pasta Recipes


  • 2 pounds Mussels
  • 2 pounds Fresh tomatoes
  • 6 Cloves garlic
  • 1/2 cup White wine
  • 1 tablespoon Fresh parsley
  • Hot pepper
  • 2 tablespoons EV olive oil
  • Salt


Wash the mussels under cold water and set aside.
In a large pan, add 4 Tbs of EV olive oil and the garlic cloves crushed or minced as you prefer.
Saute` the garlic until lightly golden and add the tomatoes.
Add the wine. Salt and hot pepper as desired.
Cook the tomatoes for about 10 mins. Add the mussels and half of the parsley.
Cook the mussels for about 10 mins. Stir them occasionally. At then end add the remainder of the parsley.
Any mussels that have not opened, discard them as they are most likely bad. Do not even try to open them.
Cook the linguine al dente and pour in the pan with the mussels.
Toss for 2 minutes and serve.

Nutritional Facts


Calories Per Serving318

Folate equivalent (total)131µg33%

Riboflavin (B2)0.5mg31.1%

Linguine With Mussels

You might label this shiny black musselled variation of linguine alle vongole, linguine alle cozze, but to be frank, this version is not very Italian-flavoured. It owes something to the French taste for moules mariniere, and reaches Spainwards for a slug of sherry, in place of the usual white wine, to add oomph to the molluscs' briney juices.

For US cup measures, use the toggle at the top of the ingredients list.

You might label this shiny black musselled variation of linguine alle vongole, linguine alle cozze, but to be frank, this version is not very Italian-flavoured. It owes something to the French taste for moules mariniere, and reaches Spainwards for a slug of sherry, in place of the usual white wine, to add oomph to the molluscs' briney juices.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

Photo by Petrina Tinslay


  • 2 lbs mussels cleaned
  • 1/2 lb linguine cooked according to package instructions
  • 2 cups white wine
  • 1 medium yellow onion minced
  • 1/2 cup parsley chopped
  • 1 1/2 tablespoon garlic minced
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons butter
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt



Related Recipes:

Recipe Summary

  • 1 ½ ounces linguine pasta
  • 4 ounces frozen mussel meat
  • 4 teaspoons unsalted butter, divided
  • 3 ounces cremini mushrooms
  • freshly ground black pepper to taste
  • 1 large clove garlic, minced
  • ¼ cup dry white wine
  • 1 pinch red pepper flakes (Optional)
  • ⅓ cup light whipping cream (18%)
  • ½ lemon, zested

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.

Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.

Melt 1 teaspoon butter in a medium skillet over medium-low heat. Gently warm the mussels until they release their water, about 3 minutes. Remove to a bowl and set aside.

Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter in the skillet. Cut any large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until starting to soften, 3 to 5 minutes. Add garlic and cook for 1 minute. Pour wine into the skillet, add red pepper flakes, and cook until wine has reduced by half, 2 to 3 minutes. Pour in cream and add mussels. Heat until warmed through, 1 to 2 minutes.

Use tongs to lift linguine out of the pot and add to the skillet with some of the cooking water. Toss to coat with sauce. Plate and garnish with lemon zest.

Linguine with Mussels

I am back with another pasta recipe this week!! Did you see the Tuscan Chicken Pasta that I shared on Monday? If not, head over after you see this recipe. It is part of the Deamfields #HealthyPastaMonth series. Last year I made a Blackened Shrimp Pasta that you might not want to miss either.

This week theme is Minimalism – because less is more in terms of tasty ingredients. Recipes that just have a few quality ingredients, are simple, yet tasty and delicious. And this creamy Tuscan chicken pasta fits that perfectly!

Each week all month long Dreamfields has been having a different theme to celebrate Healthy Pasta Month. This week theme is Minimalism – because less is more in terms of tasty ingredients. Recipes that just have a few quality ingredients, are simple, yet tasty and delicious.

I love cooking with Dreamfields pasta, because it is an easy way to eat a little better, and still have the food that we love. Dreamfields has the taste and al dente texture of traditional pasta, yet each one cup cooked serving of pasta has 5 grams of fiber (20% of the daily recommended intake) and 7 grams of plant protein. So you no longer have to feel guilty about having that bowl of pasta for dinner.

For my 1st minimalist recipe I decided to take my classic steamed mussels and mix it with linguine. Knowing how to cook mussels is a good skill to have.

  • Make sure your mussels are clean. You want to wash them, and remove the “beard” if it has one (hair that is sticking out of the shell.
  • All of your mussels should be closed. If you tap on them and they remain open, discard and do not eat.
  • Once you steam the mussels they should fully open. If they do not open, discard and do not eat.

Linguine with mussels is a great mussels recipe that you can make for date night, when you have guests over, or just for a quick weeknight meal. My guys love mussels, and they are actually relatively inexpensive to buy, so it is a dinner my family enjoys often.

To top off Healthy Pasta Month, Dreamfields has an awesome GIVEAWAY as well! They are giving away Wusthof 18-piece Gourmet Cutlery Set and a Dreamfields Family Pack. There are TWO winners, so be sure to head on over and enter!

Keep checking the Dreamfields #HealthyPastaMonth calendar for daily surprises


Make the Salsa Verde: Chop all of the herbs together except the mint. In a mortar and pestle, smash the chopped herbs. Gradually add oil until you make a paste. Smash the capers and garlic before adding them to the herbs. Chop the mint and add it last. Smash into a paste. Once the paste is made, add the rest of the oil and season to taste with salt and black pepper.

Make the Linguine with Clams and Mussels: Bring a pot of salted water to a boil. In a large sauté pan, sweat garlic and shallots in 3 tablespoons of olive oil. Add the red pepper flakes and deglaze the pan with wine. Add the clams and cover with lid. Drop pasta in boiling water. After 4 minutes, add mussels to pan with clams and cover. Check every few minutes till all clams and mussels pop open. Discard any that will not open.

Finish the dish: Toss pasta with mussels and clams and stir in 1/4 cup of the Salsa Verde. Serve immediately.

The recipe calls for Littleneck clams, which are readily available at most supermarkets. They are usually sold in a mesh bag because they are alive and need to breathe. If your fishmonger places them in a plastic bag, remove them from the bag immediately when you get home from the supermarket and place them in a bowl (uncovered) in the refrigerator.

To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. If any clams are open, gently tap them against the countertop if they are alive, they will close their shells. Discard any clams that do not close their shells or that have cracked or chipped shells.

Next, place all of the clams in a bowl and cover them with cool tap water. Let the clams sit for 20 minutes to an hour. During this time, the clams will expel sand from inside their shells. When you’re ready to cook, lift each clam from the water and rinse it, scrubbing if necessary, to get rid of any grit from the surface. (Note that most supermarkets sell farm-raised clams, which are already quite clean, so you may not find a lot of grit or sand.)


  • In a 6- to 8-quart pot, steam open the mussels with the sherry over high heat, about 5 minutes. Transfer the mussels to a large bowl, and carefully pour the liquid into a small bowl.
  • In the same pot, bring well-salted water to a boil.
  • Meanwhile, in a 2-quart saucepan, heat the oil and garlic over medium-high heat until the garlic has softened, about 2 minutes. Add the paprika, swirl to mix, and cook for 30 seconds to toast the paprika. Add the tomatoes and mussel-cooking liquid, and simmer to reduce the sauce slightly, about 5 to 7 minutes. Remove from the heat and swirl in the cream.
  • Boil the pasta for 1 minute less than package directions for al dente. Reserve 1 cup pasta cooking water, and then drain the pasta. Return 1/4 cup of the reserved water and the pasta to the pot and add the tomato sauce. Toss to combine and cook over high heat to finish the pasta, about 2 minutes. Add the mussels and parsley and toss until the mussels are heated through. Add more pasta water, as needed, to loosen the sauce. Season to taste with salt.
  • Serve with the lemon wedges on the side.

Recipe Notes

Add to List


  • 8 ounces whole-wheat linguine or spaghetti
  • ¼ cup extra-virgin olive oil
  • 2 large cloves garlic, chopped
  • 1 15-ounce can crushed tomatoes with basil
  • Big pinch of saffron threads (see Note), soaked in 2 tablespoons water or white wine
  • 2 pounds mussels, cleaned (see Tips)
  • ¾ cup dry white wine
  • Big pinch of crushed red pepper
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • ¼ cup chopped fresh parsley
  • 1 tablespoon finely grated lemon zest (see Tips)

Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large serving bowl. Cover to keep warm.

Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until it just begins to color, 2 to 3 minutes. Carefully add crushed tomatoes and saffron with soaking liquid (the mixture may splatter) and bring to a simmer. Cook, stirring frequently, until thickened slightly, about 5 minutes.

Meanwhile, bring mussels and wine to a boil in a Dutch oven (or other large pot) over high heat. Cover, reduce heat to medium and cook until the mussels open, 4 to 6 minutes. Transfer the mussels with a slotted spoon to a large bowl. (Discard any unopened mussels.)

Strain the mussel broth through a fine-mesh sieve into the tomato sauce. Stir in crushed red pepper and simmer over medium heat for 1 minute. Season with salt and pepper. Ladle about half the sauce over the pasta and toss to coat. Divide the pasta among 4 pasta bowls, top with mussels and spoon the remaining sauce over the mussels. Serve topped with parsley and lemon zest.

Note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Soak it in a little water, wine or broth for about 30 minutes before adding to a dish to help release its delicious flavor. Find it in the spice section of supermarkets, gourmet shops or at It will keep in an airtight container for several years.

Tips: To clean mussels, rinse very well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any whose shells remain open after you tap them lightly. Pull off any fibrous &ldquobeard&rdquo that might be pinched between the shells the &ldquobeards&rdquo of most cultivated mussels are already removed.

A microplane grater is a great kitchen gadget that seems to be tailor-made for grating citrus zest. It was originally designed to function as a woodworking tool (called a carpenter's rasp). Its razor-sharp edges shave off the zest effortlessly and make it easier to leave the bitter white pith on the fruit. It's the right tool when you want fluffy, very fine citrus zest. Traditional kitchen graters can be used for zesting citrus, too, but they have a tendency to rip and shred the zest, giving a somewhat more clumpy, wet result.

Linguine & Mussels alla Diavola

While the water comes to a boil, in a large deep skillet with a lid, heat the olive oil, two turns of the pan, over medium-high. Add the sausage and cook, breaking up with a spoon, until browned and cooked through, about 5 minutes. Add the garlic and chile stir a minute or so. Add the tomato paste and stir until fragrant, about 1 minute. Add the tomatoes, wine, capers and oregano. Simmer, breaking up the tomatoes with a spoon, until the sauce thickens slightly, 12 to 15 minutes. Add the mussels, then cover and cook until the mussels open, about 7 minutes (discard any mussels that do not open).

Meanwhile, salt the boiling water. If using dried pasta (my preference for this dish), add the pasta and cook to al dente. If using fresh pasta, wait until the mussels open, then add the pasta to the water. Once the water returns to a boil, cook the fresh pasta 2 minutes or so. Drain, reserving about 1/2 cup cooking water.

Toss the pasta with the mussels and sauce, adding a bit of cooking water if the sauce is too thick season with salt and pepper. Remove from the heat and add the parsley, lemon juice and a fat drizzle of EVOO toss with tongs. Serve in shallow bowls with smaller bowls alongside to collect the shells.


Step 1

Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.

Step 2

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.

Step 3

Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm.

Step 4

Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.

Step 5

Transfer pasta to a platter and serve with lemon wedges for squeezing over.