Marinara Sauce with Mussels and Parsley

Real Simple
Makes 4 servings


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1 tablespoon olive oil
4 cloves garlic, thinly sliced
1 28-ounce can whole or diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon sugar
16 ounces linguine
1 pound cleaned mussels
1/2 cup fresh flat-leaf parsley, chopped


Heat the oil in a large pot over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Add the mussels. Cover and cook until the mussels open, 4 to 6 minutes. Remove and discard any that don't open.

Meanwhile, cook the linguine according to the package directions. Add the linguine and the parsley to the sauce and toss.

Created date

August 2006

Nutritional Information

Calories 606
Caloriesfromfat 12 %
Fat 8 g
Satfat 0 g
Cholesterol 43 mg
Sodium 1,222 mg
Carbohydrate 106 g
Fiber 6 g
Sugars 12 g
Protein 29 g