Linguini with Black Mussels


  • 4 lbs fresh mussels, rinsed (only use closed ones)

  • 2 cups water

  • 1/2 cup dry white wine

  • 1/2 teaspoon oregano

  • 1/4 teaspoon thyme

  • 1/2 teaspoon crushed red pepper flakes

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons fresh garlic, finely chopped

  • 1/2 teaspoon black pepper

  • salt to taste

  • 1 lb cooked linguine (it’s important to salt the water when cooking), Al dente

  • 2 tablespoons flat leaf parsley, chopped


  • In a large skillet, saute garlic in olive oil about 1 minute. Add wine, oregano, thyme, red pepper flakes, black pepper, and 2 cups water, bring to a boil. Add mussels, lower to a simmer, cover pan, and cook for 6 to 8 minutes. Remove lid and throw away any unopened mussels. Taste and add salt. Put linguini in pot, toss with mussels and broth. Heat all the way through.

  • Serve with a good crusty bread and freshly grated parmesan cheese.

  • This recipe serves 6 people.

Dirk FucikMollusks