Mussel Linguine with Tomato and Basil


Main Dish
Mussel Linguine with Tomato and Basil

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    Mussels are a healthy, affordable seafood option that seem to intimidate a lot of cooks. But the truth is, they're extremely easy to prepare. 

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    Servings and Ingredients

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

    Things To Grab

    • Medium saucepan with lid
    • Small bowl
    • Whisk
    • Serving bowls


    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.

    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:

    From the week of February 9, 2014