Linguine with Mussels

Time: 50 minutes Difficulty: Medium

This crowd-pleasing pasta dish can be whipped up in no time for a decadent meal. Serve with warm crusty bread and a hearty appetite.


  • Pasta:
  • 1 package of linguine pasta
  • 2 tbsp soft butter
  • ¼ cup parsley, chopped
  • Salt and pepper, to taste
  • Sauce:
  • 3 tbsp olive oil
  • 2 onions, sliced
  • 3 cloves garlic, minced
  • 1 cup white wine
  • 1 cup vegetable broth
  • ½ tbsp red pepper flakes
  • 1 jar of Triton Mussels (¾ chopped, ¼ reserved for top of pasta)
  • Salt and pepper, to taste


  • Bring a large pot of salted water to a boil over high heat. Add pasta and cook for 8 to 10 minutes, stirring occasionally. Drain and put in large serving bowl.
  • Add butter and parsley and toss until coated. Season with salt and pepper, to taste.
  • In a large skillet or saucepan, heat the oil over medium-high heat. Add shallots and season with salt and pepper to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, and Triton Mussels.
  • Pour the mixture over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved mussels on top of the pasta and serve.
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