Mussel Recipes // Mains & Entrées // Italian Mussels with Linguine
Cooking Time
Cooking Time:
60 min
  • Lactose Free
  • Healthy
Rate this recipe:

Italian Mussels with Linguine


5 lb (2.2 kg) fresh PEI Mussels
1⁄4 cup (60 mL) olive oil
2 clove garlic, minced
2 onions, thinly sliced
2 can (28 oz/796 mL) tomatoes, mashed
1 can (5.5 oz/156 mL) tomato paste
2 lemons, thinly sliced
1⁄8 tsp (0.6 mL) cayenne pepper
2 tsp (10 mL) dried basil
2 Tbsp (30 mL) oregano
1⁄2 tsp (2.5 mL) black pepper
1 tsp (5 mL) salt
2 cups (500 mL) red wine
2 lb (1 kg) linguine


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside. 
  2. Sauté onion and garlic in oil until golden brown in a large pot.Add next eight ingredients and simmer in covered pot over low heat for 30 minutes.
  3. Add wine and simmer uncovered for another 20 minutes. 
  4. Add fresh PEI Mussels to sauce, cover and cook over medium high heat until mussels open (approximately 10 minutes).
  5. Prepare linguine according to package directions, tossing with 2 tbsp (25 ml) olive oil to prevent sticking. Arrange linguine on a large tray, top with cooked fresh PEI Mussels in tomato sauce.
  6. Serve immediately.
Recipe source: NS Agriculture Fisheries and Aquaculture