Mussels, tomatoes, and oregano with linguine

Contributed by Preston Maring, MD

Mussels, tomatoes, and oregano with linguine

Find some fresh greens at your local market to use in a salad to accompany this recipe. 

Mussels are relatively inexpensive per serving. By checking you will learn that farmed mussels are a good choice. As mussels are vegetarians and filter feeders, they may actually help cleanse the water in which they are grown.

Servings: 2


  • 8 ounces whole wheat linguine
  • 2 tablespoons olive oil
  • 6-inch long squiggles of anchovy paste or six anchovy fillets, chopped
  • 3 large garlic cloves, minced
  • 1 1/2 tablespoons chopped fresh oregano or 1 heaping teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 28-ounce can diced tomatoes
  • Salt and freshly ground pepper to taste
  • 1 pound mussels, scrubbed and debearded


  1. Cook the linguine per the instructions. 
  2. Heat the olive oil in a large skillet. Add the anchovies, garlic, oregano, and tomato paste. Stir for about a minute. Add the tomatoes with juice and bring to a boil. Stir in the mussels. 
  3. Cover and simmer until the mussels open, about 5 minutes. Discard any mussels that don't open. Season to taste.
  4. Divide the mussels and sauce over servings of linguine.