Join our community of Solution Seekers!

Linguine With Marinara and Mussels

Marinara Sauce With Mussels and Parsley
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a large pot over medium heat. Add the garlic and cook until golden but not browned, about 1 minute.
  2. Add the tomatoes and their juices, red pepper, oregano, 1 teaspoon salt, and sugar. Bring to a boil.
  3. Reduce heat to medium-low and simmer (crushing the whole tomatoes with the back of a wooden spoon) until the sauce thickens slightly, about 20 minutes.
  4. Add the mussels, cover, and cook until they open, 4 to 6 minutes. Remove and discard any that don’t open.
  5. Meanwhile, cook the linguine according to the package directions. Add the linguine and parsley to the sauce and toss.
By September, 2006

Nutritional Information

  • Per Serving
  • Calories 606Calories From Fat 12%
  • Fat 8g
  • Sat Fat 0g
  • Cholesterol 43mg
  • Sodium 1,222mg
  • Carbohydrate 106g
  • Fiber 6g
  • Sugar 12g
  • Protein 29g
What does this mean? See Nutrition 101 .

Quick Tip

Store fresh mussels (live or shucked) in the refrigerator for up to 2 days.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.