About this recipe:Steam fresh mussels in a fragrant, easy-to-make tomato-herb sauce. Use fresh mussels from a reputable source, and discard any that do not open during steaming. Serve with fresh parsley, crusty bread and a bottle of wine!
1 tablespoon olive oil
1 clove garlic, minced
400g (14 oz) passata
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch dried crushed chillies
225g (8 oz) linguine pasta
4 tablespoons white wine
500g (1 1/4 lb) mussels, cleaned and debearded
chopped fresh parsley to garnish
1 lemon - cut into wedges, to garnish
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Method Prep:5min › Cook:15min › Ready in:20min
In a large frying pan over medium heat, warm oil and sauté garlic until transparent. Add tomatoes, oregano, basil and red pepper flakes to pan; reduce heat to low and simmer for 5 minutes.
Meanwhile, cook pasta according to package instructions; drain and reserve.
Add wine and mussels to frying pan; cover and increase heat to high for 3 to 5 minutes or until shells are open.
Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.