Mussels in Spicy Tomato Sauce with Fresh Linguine

Total Time
21 min
6 min
15 min
After buying mussels, discard those with broken shells or shells that do not close tightly when gently tapped.

olive oil

1 Tbsp

uncooked onion(s)

1 medium, chopped

garlic clove(s)

5 medium clove(s), minced

canned diced tomatoes

14½ oz

white wine

½ cup(s)

crushed red pepper flakes

¼ tsp

uncooked shelled mussels

2 pound(s), scrubbed and debearded


¼ cup(s), fresh, chopped

fresh parsley

¼ cup(s), falt-leaf variety, fresh, chooped

uncooked pasta

9 oz, fresh linguine variety


  1. Fill a large saucepan with 2 quarts water and bring it to a boil over high heat.
  2. Meanwhile, heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until golden, about 7 minutes. Add the tomatoes, wine, and crushed red pepper; bring to a boil. Reduce the heat and simmer about 2 minutes.
  3. Add the mussels, spooning the sauce over them. Cover the Dutch oven and simmer until the mussels open, about 5 minutes. Discard any mussels that do not open. Stir in the basil and parsley.
  4. When the water boils, add the linguine and cook until just al dente, according to package directions. Drain and toss immediately with about 1⁄2 cup of the sauce from the Dutch oven, then turn onto a heated platter. Top with the remaining sauce and mussels and serve at once. Yields 2 cups mussels in shells and 3⁄4 cup pasta with sauce 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.

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