Mussels in Passata

Mussels in Passata


72 people made this

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


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 (4)


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


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


Excellent. It was a good idea to pour over the pasta. I added a bit of salt to it. Thank you! - 08 Oct 2008

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