Linguine with Mussels, Sun-Dried Tomatoes & Olives

Mussels steamed open in white wine and fish stock, shelled, and tossed with linguine, sun-dried tomatoes, black olives, roasted red peppers, and a generous handful of fresh basil. This is coastal Mediterranean cooking at its most straightforward.

The mussels cook in about 3 minutes. As soon as the shells pop open, they’re done. Pull them immediately and shell them while you build the rest of the dish. Overcooking mussels turns them from plump and briny to rubbery and shrunken.

Sun-dried tomatoes need a 15-minute soak in boiling water to soften up. That concentrated, sweet-tart flavor they bring is completely different from fresh tomatoes, and this recipe uses both for depth.

The garlic and red peppers get a quick saute in olive oil before everything comes together over the pasta. No heavy cream, no butter. Just olive oil, wine, and the natural broth from the mussels.

Kitchen Tips

• Discard any mussels that don’t open after cooking. Closed shells mean the mussel was dead before cooking and isn’t safe to eat.
• Scrub and debeard the mussels before cooking. Pull the fibrous “beard” off with a firm tug toward the hinge.
• Save the mussel steaming liquid. Strain it through cheesecloth and drizzle it over the finished pasta for extra briny flavor.

Variations

• Mixed shellfish: Add littleneck clams alongside the mussels for a frutti di mare-style pasta.
• Spicy version: Saute red pepper flakes with the garlic and add a splash of the mussel broth to the finished dish.