Linguine with Tomato Mussel Sauce Linguine with Tomato Mussel Sauce

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2003



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 facts <b>Per each of 6 servings:</b> about

  • Sodium 716 mg
  • Protein 16 g
  • Calories 371.0
  • Total fat 5 g
  • Cholesterol 12 mg
  • Saturated fat 1 g
  • Total carbohydrate 65 g


  • Iron 31.0
  • Folate 59.0
  • Calcium 7.0
  • Vitamin A 11.0
  • Vitamin C 40.0
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Linguine with Tomato Mussel Sauce