See more
Mussels with Saffron, Tomato, and Wine over Linguine

Mussels with Saffron, Tomato, and Wine over Linguine

Saffron, tomato, and shellfish balance well. Garnish with mint sprigs, if desired.

Cooking Light SEPTEMBER 2007

  • Yield: 4 servings (serving size: 2 1/4 cups mussels, 3/4 cup sauce, and 1 cup pasta)


  • 2 tablespoons butter
  • 1/4 cup chopped shallots
  • 3 garlic cloves, minced
  • 1/4 teaspoon saffron threads, crushed
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh parsley
  • 1/8 teaspoon freshly ground black pepper
  • 1 (8-ounce) bottle clam juice
  • 2 pounds mussels, scrubbed and debearded
  • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)


Melt butter in a Dutch oven over medium-high heat. Add shallots and garlic to pan; sauté 1 1/2 minutes. Add saffron and tomatoes; cook 2 minutes. Stir in wine, parsley, pepper, and juice; bring to a boil. Cook 4 minutes. Add mussels. Cover and cook 6 minutes or until shells open; discard any unopened shells. Serve over pasta.

Nutritional Information

Amount per serving
  • Calories: 487
  • Calories from fat: 22%
  • Fat: 11.6g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 36.4g
  • Carbohydrate: 58.7g
  • Fiber: 3.7g
  • Cholesterol: 80mg
  • Iron: 11.8mg
  • Sodium: 866mg
  • Calcium: 110mg

Go to Full Version of

Mussels with Saffron, Tomato, and Wine over Linguine Recipe