Linguine with Mussels

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 434
  • Calories from fat: 11%
  • Fat: 5.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 23.9g
  • Carbohydrate: 71.3g
  • Fiber: 0.0g
  • Cholesterol: 29mg
  • Iron: 0.0mg
  • Sodium: 496mg
  • Calcium: 0.0mg


  • 2 pounds fresh mussels
  • 12 ounces linguine, uncooked
  • Vegetable cooking spray
  • 1 teaspoon olive oil
  • 1 1/2 cups chopped sweet red pepper
  • 1/4 cup chopped fresh basil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried crushed red pepper
  • 4 large cloves garlic, minced
  • 3/4 cup dry white wine


  1. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.
  2. Cook pasta according to package directions, omitting salt and fat; drain well. Place in a serving bowl; keep warm.
  3. Coat a nonstick skillet with cooking spray. Add olive oil; place over medium-high heat until hot. Add sweet red pepper, 2 tablespoons basil, salt, crushed red pepper, and garlic; cook, stirring constantly, 2 minutes.
  4. Add mussels and wine. Cover and cook 5 minutes or until mussels open. (Discard any mussels that do not open.) Spoon mussels and wine mixture over pasta; sprinkle with remaining 2 tablespoons chopped basil.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Linguine with Mussels Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy