Mussels in Passata

    20 minutes

    Mussels in a fragrant tomato sauce. Use fresh mussels from a reputable source, and discard any that do not open during steaming.

    86 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 clove garlic, minced
    • 400g passata
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1 pinch chilli flakes
    • 250g linguine
    • 4 tablespoons white wine
    • 500g mussels, cleaned and debearded
    • chopped fresh parsley to garnish
    • 1 lemon - cut into wedges, to garnish

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a large frying pan over medium heat, warm oil and sauté garlic until transparent. Add passata, oregano, basil and chilli 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 in English (58)


    Used different ingredients. Oh so yummy! We like heat, so I added more than a pinch of crushed chillies and used red wine instead of the white. Perfect Friday nite dinner. Serve with some nice crusty bread to mop up the wonderful sauce. Thanks Donna!  -  08 Oct 2008


    Used different ingredients. This dish was absolutely fabulous! I did alter the recipe somewhat to include scallops and prawns as well, and added one minced shallot to the garlic and olive oil. I will definitely make this one again!  -  08 Oct 2008


    Very tasty but needed salt.  -  08 Oct 2008