Mussels Marinara Fettuccine Mussels Marinara Fettuccine

Photography: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Geary House

Yes, you can enjoy a luxurious mussel and fettuccine dinner on a weeknight.

  • Total time 35 minutes
  • Portion size 4 servings



Using stiff brush, scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside. 

In large pot, heat butter and oil over medium heat; cook onion, garlic, salt, pepper and hot pepper flakes (if using), stirring often, until softened, about 8 minutes. Stir in tomato paste; cook for 1 minute. 

Add wine (if using); cook for 1 minute. 

Add tomatoes and sugar; bring to boil. Reduce heat to medium-low; cover and cook until slightly thickened, stirring occasionally, about 10 minutes.

Add mussels, stirring to coat. Increase heat to medium; cover and cook until mussels open, about 5 minutes. Discard any mussels that remain closed.

Meanwhile, in large pot of boiling water, cook pasta according to package directions; drain. 

Add pasta to mussel mixture; stir to coat. Divide among bowls; sprinkle with parsley.

Test Kitchen Tip: If you’re not using the wine, add a tablespoon of red wine vinegar to the sauce when you add the tomatoes.

Nutritional facts PER SERVING: about

  • Fibre 5 g
  • Sodium 914 mg
  • Sugars 9 g
  • Protein 32 g
  • Calories 537
  • Total fat 18 g
  • Potassium 663 mg
  • Cholesterol 70 mg
  • Saturated fat 5 g
  • Total carbohydrate 61 g


  • Iron 66
  • Folate 83
  • Calcium 6
  • Vitamin A 20
  • Vitamin C 45
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Lunch & Dinner

Mussels Marinara Fettuccine