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

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
12 mins
cook:
23 mins
total:
35 mins
Yield:
4 servings (serving size: 6 mussels and 3/4 cup marinara sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

333 calories; fat 5g; saturated fat 0.5g; protein 11.5g; carbohydrates 61.2g; cholesterol 1mg; iron 3.7mg; sodium 594mg; calories from fat 13%; fiber 5.9g; calcium 143mg.
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