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Jamie's tomato and mussel pasta recipe

Jamie's tomato and mussel pasta recipe

11 ratings

Jamie says: "I’ve given midweek pasta a bit of an upgrade by using garlicky, pre-cooked mussels – they instantly make this dish feel a bit special, but they’re budget friendly and sustainable too! The perfect recipe to enjoy with your loved ones this Valentine's Day." See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 392 calories / serving


  • 2 cloves of garlic
  • 2 sticks of celery or 1 fennel bulb
  • 1 courgette
  • 300g dried pasta (linguine or tagliatelle)
  • olive oil
  • 227g tin Italian chopped tomatoes
  • 500g pack garlic Scottish mussels
  • 1 lemon
  • 60g bag rocket
  • extra-virgin olive oil

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    3g 13%
  • Sugars

    5g 6%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 57.8g Protein 16.8g Fibre 3.5g


Jamie BB headshot 155x255

1. Peel and finely chop the garlic along with the celery or fennel. Halve and finely chop the courgette.

2. Cook the pasta according to the packet instructions.

3. Put a large frying pan over a medium heat, then add 1 tbsp of olive oil, along with the garlic, celery and courgette. Fry for 5 mins until softened. Add the tomatoes and season with sea salt and black pepper.

4. After a couple of mins add the mussels, pop a lid on and cook for 5 mins. Meanwhile, squeeze ½ a lemon over the rocket, add ½ tbsp of extra-virgin olive oil and season to taste with sea salt and pepper. Cut the remaining lemon half into wedges.

5. Remove the mussels from the heat. Drain the cooked pasta and toss it all together. Serve with the rocket salad and lemon wedges for squeezing over.

Easy swap: To make this veggie, swap out the mussels for a jar of artichoke antipasti, drained of oil.

See more Jamie Oliver recipes

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