Braised Mussels with Tomato-Garlic Sauce

Smartpoints value per serving
Total Time
48 min
15 min
33 min
If a fra diavolo-style sauce appeals to you, simply step up the heat in this dish by adding 1/4 teaspoon of crushed red pepper along with the diced tomatoes.


olive oil

1 Tbsp

uncooked red onion(s)

1 medium, chopped

garlic clove(s)

4 medium clove(s), minced

white wine

½ cup(s), dry

canned diced tomatoes

1 cup(s), with Italian herbs variety


¼ cup(s), fresh, chopped

fresh parsley

2 Tbsp, fresh, chopped

uncooked shelled mussels

1½ pound(s), scrubbed and debearded

uncooked linguini

3 oz


  1. Preheat the oven to 425°F.
  2. Heat the oil in a large, ovenproof skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until slightly softened, about 2 minutes. Add the tomatoes; bring to a boil. Reduce the heat and simmer about 2 minutes. Add the wine; bring to a boil. Reduce the heat and simmer about 1 minute. Remove the skillet from the heat and stir in the basil and parsley.
  3. Add the mussels to the skillet, spooning the sauce over them. Cover the skillet loosely with foil and place in the oven. Bake until the mussels open, 15–18 minutes. Discard any mussels that do not open.
  4. Meanwhile, bring a pot of lightly salted water to a boil. Add the linguine and cook according to package directions; drain. Toss the pasta immediately with about 1/2 cup of the sauce from the skillet, then turn onto a warm platter. Top with the remaining sauce and mussels and serve at once. Yields 1 cup pasta with sauce and 2 cups mussels in shells per serving.


The hairy filaments that protrude from a mussel are known as a “beard.” To remove, pinch the filaments between thumb and forefinger and pull firmly. Some mussels available today have no beards.Pasta tends to stick together if left to sit after draining for any length of time. To avoid this, toss it immediately with some of the hot sauce.

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