Linguine and Mussels Marinara

Oxmoor House
Enjoy these sweet, succulent mussels over a warm bed of linguine with tomato and basil sauce.
4 servings (serving size: 6 mussels and 3/4 cup marinara sauce)


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8 ounces uncooked linguine
2 teaspoons olive oil
1/3 cup chopped shallots (about
2 large)
2 garlic cloves, minced
1 (26-ounce) jar tomato-basil pasta sauce
1/2 teaspoon crushed red pepper
1 1/2 pounds mussels, scrubbed and debearded (about 24 mussels)
1/4 cup chopped fresh basil


Prep: 12 Minutes
Cook: 23 Minutes

Cook linguine according to package directions, omitting salt and fat. 2. Heat oil in a Dutch oven over medium heat. Add shallots and garlic; cook 5 minutes, stirring occasionally.

Add pasta sauce and red pepper. Reduce heat; simmer, uncovered, 5 minutes. Stir in mussels; cover and simmer 6 to 8 minutes or until shells open. Remove mussels from heat; discard any unopened shells.

Divide linguine evenly among 4 bowls. Place mussels over linguine, and ladle marinara sauce over mussels. Sprinkle with basil.

Created date

March 2010

Nutritional Information

Calories 333
Fat 5.0 g
Satfat 0.5 g
Protein 11.5 g
Carbohydrate 61.2 g
Cholesterol 1 mg
Iron 3.7 mg
Sodium 594 mg
Caloriesfromfat 13 %
Fiber 5.9 g
Calcium 143 mg