Mussel Linguine with Bee Lane Smoked Tomatoes

Mussel Linguine with Bee Lane Smoked Tomatoes

Serves 4

Mussels are enjoying a great comeback, simply because they are sustainable, affordable, local and absolutely delicious. Anna Gare also recently discovered locally smoked Bee Lane smoked tomatoes in Fremantle and they really add something special to this dish. If you can't find these smoked tomatoes, you can use double the amount of fresh tomatoes in the recipe or use semi-dried tomatoes instead.

Recipe featured on Channel 9 Perth Taste WA with Anna Gare.


For the mussels:
800g mussels
3/4 cup white wine
2 bruised garlic cloves

For the pasta:
1/4 cup olive oil
1 fresh red chilli, chopped
1 tub medley tomatoes, cut into halves
finely zested rind of 1 lemon
375g of linguine
extra virgin olive oil for drizzling
4 garlic cloves, finely chopped
3 spring onions, sliced
150g of Bee Lane smoked tomatoes, roughly chopped
salt & pepper
1 bunch of parsley, chopped


  • To prepare mussels, de-beard mussels and then rinse under running water to get rid of any debris or seaweed on their shell.
  • Put cleaned mussels, wine and garlic into a big pot, cover with the lid and cook over high heat for 3 to 4 minutes or until mussels start to open. Drain mussels immediately into a colander, reserving cooking liquid.
  • Remove about 2/3 of mussel meat from shells, keeping the remainder 1/3 in their shells
  • Bring a large pot of salted water to boil for pasta and cook according to the packet. (Start sauce in wok when 5 minutes away from being cooked).
  • In a large wok with olive oil, gently fry garlic, chilli and spring onions for 1-2 minutes or until soft. Be careful not to burn.
  • Add fresh tomatoes, smoked tomatoes and lemon rind, increase heat, toss and cook for a further minute or so to heat through.
  • Stir in the mussel cooking liquid, taste for seasoning and add salt and pepper if needed.
  • Strain pasta, reserving a little of the cooking water to add to pasta if it’s a bit dry.
  • Add mussels and toss in pasta.
  • Serve sprinkled with fresh parsley and extra virgin olive oil.