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Mussel Linguini



  • 1 16oz package linguini
  • 3 lbs mussels precooked and cleaned
  • ¼ cup olive oil
  • 5 cloves garlic, thinly sliced
  • 1 cup grape tomatoes, halved
  • ¼ tsp crushed red pepper flakes
  • ½ cup dry white wine
  • ¼ cup lemon juice
  • 4 tbsp Truly Grass Fed Salted Butter
  • 1/3 cup fresh parsley, chopped
  • Salt and pepper, to taste


  1. Cook linguini according to package directions, just a minute shy of al dente (it will finish cooking in the sauce).
  2. At this time, you can boil your mussels and have them on a low heat ready to be added to sauce. While the pasta and mussels are cooking, heat olive oil in a large skillet or saucepan.
  3. Add garlic and red pepper flakes and cook for about 2 minutes.
  4. Add the tomatoes and toss in the oil.
  5. Pour in wine and lemon juice and bring to a low simmer. Whisk in butter.
  6. Drain linguini and reserve about ½ cup of pasta water.
  7. Add pasta to sauce and toss to coat.
  8. Add any pasta water if needed.
  9. Add mussels and bring entire dish to heat.
  10. Mix in parsley and season with salt and pepper.

Keywords: dinner, seafood, salted butter