A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.

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  • Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.

  • Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.

  • Serve mussels and sauce over pasta.

Nutrition Facts

309.9 calories; 15.6 g protein; 50.3 g carbohydrates; 16.1 mg cholesterol; 325.5 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/21/2010
I used blue mussels green olives and linguine because of availablity and added a little lemon and fresh parsley. This is simple and delicious! Thanks for the recipe.:) Read More
(15)

Most helpful critical review

Rating: 3 stars
01/04/2010
It's not a bad start for a tomato based recipe for mussels but it isn't good as is without some changes. Just a few things I did added more tomato paste and added some toasted fennel and coriander. Wish I would have had some fresh parsley. I'm sure that would have been delicious. Read More
(6)
22 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/21/2010
I used blue mussels green olives and linguine because of availablity and added a little lemon and fresh parsley. This is simple and delicious! Thanks for the recipe.:) Read More
(15)
Rating: 4 stars
03/16/2007
This was yummy although it did seem to miss something I'm not sure what. The first time I made this exactly as stated the second time I added a couple of Tb's of sundried tomato pesto and a dash of chilli plus a bit of salt. It was still very nice but needed a little more oomph. Maybe next time I'll add whole black peppercorns. Read More
(15)
Rating: 4 stars
01/15/2007
Pretty good. I only had pre-frozen mussels since I do not live in an area that you can buy fresh so I cooked them right at the end and turned them in. The pasta was pretty good decent flavor although I do not usually like such a watery sauce on my pasta. I would try again and modify the ingredients to more my liking. Read More
(11)
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Rating: 4 stars
04/19/2010
Lots of good mussel flavor works well with linguine; easy to make Read More
(8)
Rating: 4 stars
09/18/2004
I made this as a light main dish with crusty bread. Very tasty. I used canned fire roasted tomatoes for added flavor. Next time I will use black mussels because I think they are easier to clean and prefer their taste. Read More
(7)
Rating: 4 stars
09/16/2006
This dish came out great. I used frozen black mussels which worked out nicely. I also added some hot pepper to give it a kick. Read More
(6)
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Rating: 3 stars
01/04/2010
It's not a bad start for a tomato based recipe for mussels but it isn't good as is without some changes. Just a few things I did added more tomato paste and added some toasted fennel and coriander. Wish I would have had some fresh parsley. I'm sure that would have been delicious. Read More
(6)
Rating: 5 stars
04/12/2015
We have made this several times and we love it! We skip the canned tomatoes and use all fresh diced tomatoes from the beginning along with fresh herbs and extra garlic (can you ever have too much?). Light healthy and fancy at the same time. Great recipe! Thanks! Read More
(2)
Rating: 5 stars
03/04/2017
Easy. Tastes great. Served with sour dough bread. Read More