Linguine with Mussels

Linda Kauppinen


If you love Muscles and you love Pasta, then you will most likely love this recipe! I had found this recipe some time back and use it whenever I am having a hankering for shellfish! I love the flavor combination of this recipe.

★★★★★ 1 vote
2 Servings
30 Min
15 Min
Stove Top


2 tsp
olive oil
1/2 c
fennel bulb, chopped
1/2 c
onion, finely chopped
2 clove
garlic, minced
1 c
fresh tomatoes, diced
1 c
dry vermouth
3 Tbsp
fresh parsley, chopped
1 Tbsp
tomato paste
1 tsp
fresh thyme leaves
1/4 tsp
1/8 tsp
ground red pepper
fresh mussels, scrubbed and debearded
2 Tbsp
2 tsp
2 c
hot cooked linguine (about 4 ounces uncooked pasta)


1Heat the olive oil in a large nonstick skillet over medium heat. Add fennel, onion, and garlic; saute 5 minutes. Add tomato and next 6 ingredients (tomato through pepper); bring to a boil. Add mussels; cover and cook 3 minutes or until shells open.
2Remove the skillet from heat, and discard any unopened shells. Let mussels cool. Reserve 10 shells with meat intact. Remove the meat from remaining shells, and add meat to tomato mixture; discard shells.
3Combine water and cornstarch; add to tomato mixture. Bring to a boil over medium heat, and cook 2 minutes, stirring constantly. Spoon 1 cup pasta onto individual serving plates; top each with 1 cup sauce, and 5 mussels in shells.

About this Recipe

Main Ingredient: Seafood
Regional Style: Italian