Mussels with Linguini in White Wine Tomato Sauce

Looking for a dish that feels fancy but is secretly east to pull off?  Let me introduce you to your new weeknight (or date night!) dinner hero; Mussels with Linguini in a Spicy White Wine Tomato Sauce.

Briny, buttery mussels steam to perfection in a garlicky white wine tomato bath, tossed with tender linguini for a show-stopping pasta dish that'll make you feel like you're dining on the Italian coast, all from the comfort of your kitchen.  

Whether you're entertaining friends or just treating yourself, this mussels and linguini recipe is a guaranteed crowd pleaser.  I can't wait to share it with you so...

Let's get started!








WHY YOU'LL LOVE THIS MUSSELS AND LINGUINI RECIPE:

• Restaurant Quality at Home:  This dish looks and tastes fancy, but it's totally achievable with frozen mussels and pantry staples.  
• Full of Bold Flavors:  Think garlic, chili flakes, white wine, fresh parsley, and a rich tomato base that clings to every strand of pasta.  
• Ready in Under 30 Minutes:  Dinner doesn't gt much faster than this when seafood is involved.  
• Perfect for Seafood Lovers:  If you love clams, shrimp, or scallops, you're going to flip for mussels.   

INGREDIENTS YOU'LL NEED:

• 3 lb. Frozen Black Mussels, pre-cooked or par-cooked work great; make sure they're clean.
• 1 (28 oz.) Can of Crushed Tomatoes
• 6 Cloves of Garlic, thinly sliced
• 1 Onion, finely diced
• 1 Lemon, zested and juiced
• 1 lb. Linguini
• 1 cup Pinot Grigio
• 1 Tbsp Red Chili Flake
• 4 Tbsp Butter
• 2 Tbsp Olive Oil
• Fresh Parley

HOW TO MAKE MUSSELS WITH LINGUINI:

1. Cook the Linguini:  Bring a large pot of salted water to a boil.  Cook the linguini until al dente, drain, and set aside, reserving 1/2 cup of the pasta water. 
2. Build the Sauce Base:  In a large skillet or Dutch oven, heat olive oil and butter over medium heat.  Add red onion and sauté until soft, about 5 minutes.  Toss in the garlic and chili flakes and sauté for another 30 seconds until fragrant. 
3. Add the Wine and Tomato:  Pour in the Pinot Grigio and let simmer for 2-3 minutes, letting the alcohol cook off.  Then stir in the crushed tomatoes and lemon juice.  Let the sauce bubble gently for 10 minutes to thicken.  
4. Steam the Mussels:  Add the frozen mussels straight into the sauce.  Cover and cook for 5-7 minutes, or until the mussels open up and are heated through.  Discard any that remain closed.   
5. Toss with Pasta:  Add the cooked linguini to the pot and toss everything together, adding a splash of pasta water if needed to loosen the sauce.  Taste and adjust salt, pepper, and chili flakes.  
6. Finish and Serve:  Top with generous sprinkle of chopped fresh parsley.  Serve immediately with lemon wedges on the side and plenty of crusty bread.

STEP-BY-STEP PHOTOGRAPHS:

WHAT TO SERVE WITH MUSSELS AND LINGUINI:

• Crusty Bread:  You need something to mop up all that dreamy tomato-wine broth. a sliced baguette, garlic bread, or focaccia will do the trick. 
• Simple Green Salad:  Keep it light and fresh with a mixed green salad tossed in a lemon vinaigrette or balsamic glaze.
• Roasted Asparagus or Broccolini:  Oven-roasted veggies with a little char and sea salt are a great contrast to the saucy pasta 
• A Glass of Pinot Grigio (of course!):  The same wine used in the sauce pairs beautifully at the table.  Cheers to that!  

TIPS AND TRICKS:

• Don't Overcook the Mussels:  Since frozen mussels are often par cooked, they only need a few minutes to heat through.  
• Use Quality Wine:  If it's not good enough to drink, it's not good enough for your sauce.  
• Add More Spice:  Love heat?  Double up on the chili flakes or add a pinch of cayenne.  
• Go Gluten-Free:  Just swap the linguini for yout favorite gluten-free pasta.

FAQ'S:

Can I use fresh mussels instead of frozen?

Absolutely!  Just make sure to scrub and de-beard them first.  Cook until they open (discard any that don't).  

What kind of wine works best?

A dry white like Pinot Grigio or Sauvignon Blanc works beautifully.  Void sweet wines.  

Can I make ahead of time?

It's best served fresh. 

There's just something magical about twirling a forkful of linguini coated in spicy tomato sauce and catching a tender mussel in every bite.  It's warm, comforting, and bursting with flavor, a total showstopper without any of the stress. So whether you're cooking for a special occasion or just a random Tuesday, this Mussels with Linguini recipe is ready to impress.  

And as always...

Happy Eatin' Y'all!
~The Kitchen Wife~