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Mussels and Linguine

Mussels and Linguine

with Garlic Tomato Sauce and Peppers

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All of the elements in this dish are made for each other. Mussels, garlic and basil have nothing but love for one another and pair perfectly with a savoury tomato sauce and linguine pasta. Enjoy!

Allergens:Shellfish/Fruit de MerSeafood/Fruit de MerWheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

908 g

Mussels

(ContainsShellfish/Fruit de Mer, Seafood/Fruit de Mer)

340 g

Linguine

(ContainsWheat/Blé)

1 can

Diced Tomatoes

12 g

Garlic

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

113 g

Yellow Onion

2 tbsp

Tomato Paste

7 g

Basil

320 g

Sweet Bell Pepper

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories780 kcal
Fat14 g
Saturated Fat2.5 g
Carbohydrate89 g
Sugar10 g
Dietary Fiber5 g
Protein67 g
Cholesterol135 mg
Sodium1010 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Garlic Press
Large Bowl
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Add linguine to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Drain and return linguine to same pot.

2

While linguine cooks, peel, then cut the onion into 1/2-inch pieces. Core, then cut the pepper into 1/2-inch pieces. Roughly chop the basil. Peel, then mince or grate the garlic. Using a strainer, drain the mussels over a large bowl, reserving the liquid. Remove and discard any broken or closed mussels.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the onions and peppers. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Add Italian seasoning, garlic and tomato sauce. Cook, stirring often until fragrant, 1-2 min.

4

Reduce heat to medium-low. Add diced tomatoes and 1 cup of the reserved mussel liquid to the same pan. Cook, stirring occasionally, until slightly reduced, 4-5 min. Pour the sauce from the pan to the pot with the linguine. Toss to combine. Add mussels. Cover and cook until heated through, 2-3 min.** Season with salt and pepper.

5

Divide linguine and mussels between bowls. Sprinkle over basil.