Mussels di Amore

    (76)
    20 min

    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!


    71 people made this

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. 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.
    2. Meanwhile, cook pasta according to package instructions; drain and reserve.
    3. Add wine and mussels to frying pan; cover and increase heat to high for 3 to 5 minutes or until shells are open.
    4. Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.

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    Reviews & ratings
    Average global rating:
    (76)

    Reviews in English (57)

    by
    45

    This dish was absolutely fabulous! I did alter the recipe somewhat to include scallops and shrimp as well, and added one minced shallot to the garlic and olive oil. I will definitely make this one again!  -  04 Aug 2004  (Review from Allrecipes US | Canada)

    by
    17

    Good stuff. I make it a little hotter by adding hot sauce and crushed red pepper. When the store is out of mussels, I have substituted little neck clams.  -  09 Jul 2002  (Review from Allrecipes US | Canada)

    by
    16

    Very good and flavourful I added about 4 crushed cloves of garlic as I like it garlicky. Otherwise I followed recipe exactly. thanks  -  04 Jun 2004  (Review from Allrecipes US | Canada)

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