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

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

908 g


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

340 g



1 can

Diced Tomatoes

12 g


1 tbsp

Italian Seasoning


113 g

Yellow Onion

2 tbsp

Tomato Paste

7 g


320 g

Sweet Bell Pepper

Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

2 tsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Garlic Press
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


Divide linguine and mussels between bowls. Sprinkle over basil.