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Garlic and Herb Mussel Linguine Recipe

Garlic and Herb Mussel Linguine
Source: Campbells


  • 1 carton Campbell's® 30% Less Sodium Ready To Use Seafood Broth
  • 1 lb dry linguine noodles
  • 4 lb mussels
  • 2 tbsp butter
  • 1 medium onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/2 tsp crushed red pepper flakes
  • 1 cup dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine
  • 1/2 cup chopped fresh flat-leaf parsley
4 servings


  • In large pot, bring broth and pasta to a boil, reduce heat and simmer until pasta is al dente and most of the liquid has been absorbed, about 10 min
  • Meanwhile, rinse the mussels well under cold water.
  • Pick them over, pulling off any beards and discarding any mussels that are broken or open. 
  • In a large pot with a lid, heat the butter over medium heat.
  • Add the onion, garlic and red pepper flakes and cook until fragrant and soft but not coloured, 3 to 5 minutes. 
  • Add the mussels, wine, and half of the parsley.
  • Increase the heat to high; cover.
  • After 2 minutes, remove the lid and toss the mussels well with a large spoon.
  • Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes.
  • Discard any mussels that did not open.
  • Add pasta to the mussels with the remaining parsley, giving the mussels a final toss, and divide the pasta and mussels over four shallow bowls and serve with crusty bread. 


A recipe from Campbells

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