Linguine With Mussels Provencale Recipe

Name: Linguine With Mussels Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mussels, preferably small ones; 4 tablespoons extra-virgin olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 6 ripe plum tomatoes, chopped; 1/2 cup dry white wine; 1/4 cup heavy cream; 1/2 sweet red pepper, seeded and chopped; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried); Salt and freshly ground black pepper; 1 pound linguine

Servings: persons

2 pounds mussels, preferably small ones
4 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
6 ripe plum tomatoes, chopped
1/2 cup dry white wine
1/4 cup heavy cream
1/2 sweet red pepper, seeded and chopped
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Salt and freshly ground black pepper
1 pound linguine

1
Scrub and debeard the mussels.
2
Heat two tablespoons of the oil in a three- to four-quart pot.
3
Add half the onions and one clove of the garlic and saute over low heat until soft but not brown.
4
Stir in one-third of the tomatoes, cook a few minutes so they begin to soften, then add the wine.
5
Bring to boil, add the mussels, cover and steam until the mussels open, about 10 minutes.
6
Transfer the mussels from the pan to a large bowl with a slotted spoon.
7
Set them aside until cool enough to handle.
8
Meanwhile add the cream to the cooking liquid and cook until the liquid is reduced to one cup.
9
Remove the mussels from their shells, reserving eight of them in their shells for garnish.
10
Bring a large pot of water to a boil for the pasta.
11
Heat the remaining oil in a large skillet.
12
Add the remaining onion, garlic and the sweet red pepper and cook until they begin to brown.
13
Stir in the remaining tomatoes and saute about 10 minutes, until the tomatoes are tender.
14
Stir in the cooking liquid from the mussels and cook a few minutes, until the sauce begins to thicken.
15
Stir in the mussels and thyme.
16
Season to taste with salt and pepper.
17
Set aside until ready to serve.
18
When the water is boiling cook the linguine for six to seven minutes, until al dente.
19
Drain and place in a warm serving dish.
20
Reheat the mussel sauce, toss with the linguine and divide among four plates.
21
Garnish each plate with two of the reserved mussels in their shells.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds mussels, preferably small ones, 4 tablespoons extra-virgin olive oil, 1 medium onion, chopped, 2 cloves garlic, minced, and more.

Yes, Linguine With Mussels Provencale falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine With Mussels Provencale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions