Mussels in Roasted Red Pepper Sauce

mussels in roasted red pepper sauce
  • Prep Time
  • 4Servings


  • Salt
  • 2 9 ounce packages fresh linguine
  • 1 12 - 16 ounce jar roasted red peppers, drained and halved
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 1 onion, chopped
  • 3 - 4 cloves garlic, grated or finely chopped
  • 1/2 teaspoon crushed red pepper
  • 1 cup dry white wine
  • 1 14 1/2 ounce can crushed fire-roasted tomatoes
  • Black pepper
  • 36 mussels (about 2 pounds), debearded


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.

While the pasta is working, using a food processor, puree the roasted peppers.

In a deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes, stirring frequently. Add the wine and reduce for about a minute, then stir in the pureed peppers and the tomatoes; season to taste with salt and black pepper. Add the mussels to the pan, cover tightly and cook until the shells open, about 5 minutes (discard any unopened mussels).

Divide the mussels among 4 large, shallow bowls and spoon a little sauce on top. Using tongs, transfer the cooked pasta from its water to the sauce in the skillet and toss to coat. Pile the pasta alongside the mussels.