Chef Mark Prece's Linguine and Mussels in Saffron Broth


Main Dish
Chef Mark Prece's Linguine and Mussels in Saffron Broth

Primary Media

Black bowl of linguine topped with mussels and served with a small bowl of shredded parmesan

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4.38 out of 5 stars
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Recipe Data


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    Servings and Ingredients

    Serves 8
    1 lbs. Hy-Vee linguine
    ¼ c. Hy-Vee Select olive oil
    ⅓ c. red onion, finely chopped
    1 ½ tsp. garlic, minced
    1 ½ lbs. mussels, picked over and cleaned
    2 tsp. fresh dill, chopped
    1 sprig(s) fresh parsley, destemmed and chopped
    ½ tsp. ground saffron
    ½ c. dry white wine
    1 (8-oz.) bottle clam juice
    4 tbsp. Hy-Vee unsalted butter, cut into small pieces
    Hy-Vee salt, to taste
    Hy-Vee freshly ground black pepper, to taste
    Freshly grated Parmesan cheese, optional

    Things To Grab

    • Large pot
    • Colander
    • Medium saucepan with lid
    • Small bowl
    • Whisk


    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 if desired. Serve immediately.

    Nutrition facts


    410 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 40mg
    • Sodium: 310mg
    • Total Carbohydrates: 47g
    • Protein: 18g

    Daily Values

    Vitamin A 8%
    Vitamin C 15%
    Iron 30%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Holiday 2011.