Mussels with Linguine

Mussels with Linguine

Mussels with linguine (or any pasta substantial enough to handle the robust flavors) is a fast easy to cook recipe. Try it for a great way to impress seafood lovers.


2 lbs. of fresh live mussels cleaned, scrubbed and allowed 1 day in the fridge to purge.
1 lb. of linguine (whole wheat is healthier)
4 cups of blanched tomatoes skinned and diced (canned if you do not have fresh to blanch)
4 cloves of garlic minced/mashed (your call)
1 red onion (you can substitute 2 shallots instead)
4 tbsp. of olive oil


1/4 crushed red pepper
4 tbsp. sweet marjoram – fresh (if using dry back off by 1/2)
4 tbsp. chopped parsley – fresh


In a large skillet heat the olive oil over medium heat. Add the red onion/shallot and the garlic. Saute until translucent – do not over cook here.

Add the crushed red pepper and the blanched/canned tomatoes, stir and simmer uncovered for about 5 minutes. Stir occasionally, the sauce should thicken a bit. Stir in the sweet marjoram and parsley, take off heat and cover.

Start the linguine and and cook according to package instructions.

Put the sauce back over medium heat and add the mussels, cover and cook for about 5 minutes – the mussels should open – if not cook for a few more minutes. The mussels will open. Any that do not open, remove and throw away.

By now the linguine is done. Drain and keep 1/2 cup of the cooking water. Put the pasta in a large serving bowl with the cooking water. Pour the sauce with the mussels over and serve.

Mussels are a common shellfish and easy to harvest – just find rocks at low tide in clean water (make sure you are doing it legally. God know the government is in charge). When cooked I feel they are as good as any clam. Frankly, I like cooked mussels more. Anyway, being a somewhat health nut now and a follower of weight watchers, I can say that this mussels with linguine recipe should make 6 servings with each serving equal to 13 points (very reasonable for a dinner).

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