Tested till perfect Linguine with Tomato Mussel Sauce

Linguine with Tomato Mussel Sauce

Mussels steam in about five minutes and are an excellent choice for a quick supper. You can often buy them (scrubbed clean with the beards mostly removed) in 2-lb (1 kg) bags in the fish section of the supermarket.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 1 tbsp 1tbspextra-virgin olive oil
  • 3 3cloves garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsphot pepper flakes
  • 1/4 tsp 1/4tsppepper
  • 1 1can tomatoes (with juice), (28 oz/796 mL)
  • 1/3 cup 1/3cupwhite wine or vegetable stock
  • 2 lb 2lbmusselmussels
  • 1 lb 1lblinguine
  • 1/4 cup 1/4cupchopped fresh parsley
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In large shallow Dutch oven, heat oil over medium heat; cook garlic, salt, hot pepper flakes and pepper until fragrant, about 30 seconds. Add tomatoes and wine, breaking up tomatoes with spoon; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes.

Meanwhile, rinse mussels and remove any beards; discard any mussels that do not close when tapped. Add mussels to pan; cover and cook, shaking pan occasionally, until mussels open, about 5 minutes. Discard any mussels that do not open.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot. Add sauce and parsley; toss to coat.

Nutritional Information Per each of 6 servings: about

cal 371 pro 16g total fat 5g sat. fat 1g
carb 65g fibre 4g chol 12mg sodium 716mg

% RDI:

calcium 7 iron 31 vit A 11 vit C 40
folate 59
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