Linguini with Mussels


Delightful shellfish dinner


linguini with mussels


This is a seafood lovers delight ... a regular that will keep you coming back often.  It's inexpensive and flexible.  You can substitute clams for mussels or bay scallops for shrimp for example.  This dinner makes great left-overs too.

Serves 4.


3 tbsp olive oil
1 medium yellow onion, chopped
2 cloves garlic, sliced thin
1 cup white wine
1/2 tsp fennel seeds
1 tsp ground black pepper
1/2 tsp thyme
1/8 tsp ground red pepper
1/2 tsp garlic powder
1 26 oz can plum shaped tomatos, drained and sliced, fluid reserved
1 6 oz can tomato paste
1 bag fresh* mussels, rinsed and beards removed
1 lb extra large shrimp, in shells, deveined  (optionally shell can be removed before cooking)
1-2 tbsp cornstarch (optional, as needed)


Heat the olive oil on medium heate in a saute pan, then add the onion and garlic.  Stir until the onion becomes somewhat transparent.  Seperately begin preparing the spaghetti and mussels.

Add all remaining ingredients to the pan except the reserved tomato juice and mussels.  Allow to simmer while the mussels are being steamed, but only until shrimp turn reddish.  When shrimp turn reddish, reduce heat to lowest setting to avoid overcooking the shrimp.  Add portions of the reserved tomato juice as needed to maintain a slightly liquid consistancy.

Seperately steam the mussels until they just begin to open.  Do not overcook.  Then transfer the mussels to the above pan along with 1/2 cup mussel juice from the steamer. Stir the mussels into the sauce and continue to heat if needed to assure most of the mussels are open.

If the mixture has because too fluid, mix a tablespoon of corn starch in a small amount of cold water, stir, and add to the mixture, stirring frequently until the fluid thickens.  Repeat with a second tablespoon of corn starch if necessary.

When the spagetti and seafood are both done, mix them together in a large serving bowl and serve.  Provide a separate bowl on the table to dispense of mussel and shrimp shells while dining.


*Mussels must be fresh.  If several in the bag are dead, or smell of dead seafood, are not cold-stored or are more than 7 days past their harvest date, it may be best to pass them by.


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