Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Mussels marinara with linguine | wefacecook.com Mussels marinara with linguine | wefacecook.com


Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 25 minutes
Cooking time: 45 minutes
Totaltime: 1 hour 10 minutes


  • 12 ounces linguine
  • 4 quarts mussels
  • 1 cup thinly sliced onion
  • 3 cloves garlic, finely minced
  • 1/4 cup olive oil
  • 1 lemon, thinly sliced
  • 1 pound Italian plum tomatoes, peeled and seeded
  • 3 ounces tomato paste
  • 2 teaspoons chopped fresh basil
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground pepper
  • 1 teaspoon salt
  • 1 cup dry red wine
  • parsley for garnish


  • Clean the mussels. Saute the onion and garlic in the olive oil in a large pot. Add the lemon slices when the onion is soft.
    Whirl the tomatoes and tomato paste in a food processor. Add to the pot with the basil, cayenne and black pepper and salt.
    Simmer over low heat, stirring occasionally, about 25 minutes. Add the wine and simmer 15 to 20 minutes more.
    Cook the linguine until al dente and drain well.
    Turn out into a shallow bowl. Add the mussels to the simmering sauce and cook about 6 to 8 minutes, until the shells open.
    Discard any unopened shells. Pour the sauce with mussels over the pasta and mix very gently.
    Sprinkle with the chopped parsley and serve.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note