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Mussel Linguine with Tomato and Basil

5 Ratings
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Serves: 8

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All you need:

  • 1 pound Hy-Vee linguine
  • 1/4 c. Hy-Vee Select olive oil
  • 1/3 c. chopped red onion
  • 1 1/2 tsp minced garlic
  • 1 1/2 pounds mussels, picked over and cleaned
  • 1 tsp chopped fresh dill
  • leaves from 6 sprigs fresh parsley, chopped
  • 1/2 tsp ground saffron
  • 1/2 c. white wine
  • 1 (8 oz) bottle clam juice
  • 4 tbsp Hy-Vee unsalted butter, cut into small pieces
  • Hy-Vee salt and freshly ground Hy-Vee black pepper, optional
  • Freshly grated Parmesan cheese, to taste
  • 1 tsp chopped fresh basil leaves
  • 1/4 c. sliced grape tomatoes

All you do:

  1. Cook linguine according to package directions and drain; set aside.
  2. Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook for 2 minutes. Add the mussels, dill and parsley; cover and steam until mussels open, 3 to 4 minutes. When mussels open, remove from pan and keep warm.
  3. Meanwhile, steep saffron in white wine in a small bowl.
  4. Add the saffron-steeped wine and clam juice to the pot and simmer for 1 minute. Add butter and whisk until melted. Add cooked linguine and warm through. Season to taste with salt and pepper.
  5. Portion pasta into individual bowls and place mussels in their shells on top of linguine. Pour remaining broth over the top of each bowl. Sprinkle with Parmesan cheese, basil and tomatoes. Serve immediately.

Daily Values:

8% vitamin A 4% calcium
15% vitamin C 30% iron

Nutrition Facts per serving:

Calories: 410 Protein: 18g
Carbohydrate: 47g Saturated Fat: 5g
Cholesterol: 40mg Sodium: 310mg
Dietary Fiber: 2g Sugars: 3g
Fat: 15g Trans fats: 0g
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