Mussels, tomatoes, and oregano with linguine

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. 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.