Linguine and Mussels Marinara

Enjoy these sweet, succulent mussels over a warm bed of linguine with tomato and basil sauce.

Yield: 4 servings (serving size: 6 mussels and 3/4 cup marinara sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 333
  • Fat: 5.0g
  • Saturated fat: 0.5g
  • Protein: 11.5g
  • Carbohydrate: 61.2g
  • Cholesterol: 1mg
  • Iron: 3.7mg
  • Sodium: 594mg
  • Calories from fat: 13%
  • Fiber: 5.9g
  • Calcium: 143mg


  • 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


  1. 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.
  2. 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.
  3. Divide linguine evenly among 4 bowls. Place mussels over linguine, and ladle marinara sauce over mussels. Sprinkle with basil.
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