A delectable triple-layer cheesecake featuring an Oreo crust, Oreo cheesecake, chocolate cheesecake, and vanilla cheesecake as the final layer. Add whipped cream, small Oreos, or a little sprinkle of crushed Oreos to decorate. All cheesecake lovers will be wowed.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 8 ounces linguine pasta
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 (14.5 ounce) can crushed tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 pinch crushed red pepper flakes
- 1 pound mussels, cleaned and debearded
- ¼ cup white wine
- 1 medium lemon, cut into wedges
- 1 tablespoon chopped fresh flat-leaf parsley, or to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
- While the pasta is cooking, heat oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes, oregano, basil, and red pepper flakes; reduce the heat to low and simmer for 5 minutes. Add mussels and wine; cover, increase the heat to high, and cook until mussel shells open, 3 to 5 minutes.
- Drain pasta and return to the pot. Pour mussels and tomato sauce over pasta. Squeeze lemon wedges over top and garnish with parsley.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 5 g |
| Protein | 13 g |
| Saturated Fat | 1 g |
| Sodium | 188 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Used petit diced tomatoes but otherwise followed recipe exactly. Very nice dish and quick and easy to prepare. A keeper!
This was good but I agree with what some others noted that it needs a little seasoning. Make sure you’re tasting it as you go to match your tastes.
The only thing I changed is that I used 2 pounds of mussels.
full of flavor.
It was good but needs to be kicked up a notch. Next time I will use cayenne pepper, black pepper and more garlic.
Used spaghetti sauce instead of the crushed tomatoes. Was delicious, simple and easy.
I really enjoyed this. I cooked the garlic until fragrant, about one minute then added all of the other ingredients except the parsley. The wine really needs to be added at the beginning so most of the alcohol cooks off, I used Merlot. I also let the sauce simmer for longer, about 30 mins., so the flavours would meld. I like my mussels on the firmer side so I cooked them for about eight minutes but that’s personal preference. The lemon was a nice touch as it brightened the dish. I served the mussels with home made fettuccine. I’ll probably make this again but I would add more garlic and an onion or shallot. Thanks for sharing.
Made it but there just seemed to be something missing. Sprinkled Tony Chachere’s Original Creole Seasoning on it. Hubby and I both agreed that THAT was the kick it needed.
Fantastic!!!!!
This recipe was delicious. It was sauce was light and simple. and I discovered the lemon added a refreshing twist. Must use the lemon. This recipe was exactly what I was looking for.
It was good however the amount of crushed tomatoes needs to be doubled.
Its a good recipe but it always annoys me when you don’t mention salt and peeper. Could make a great dish subpar.. Also can over salt if your going to post a recipe estimate how much salt you use just saying…
I made this the other night and loved it. My son hated the mussels but ate the pasta. I didn’t have any linguini but used penne and it still turned out delicious. I’ll definately make this for a date night.
Delicious and simple! Followed the recipe as written and served with saute’ed spinach, crusty bread, and wine.
This was excellent, and my very picky husband said “this is a keeper!” I didn’t change any ingredients, but did add another garlic clove (we like garlic.)
This was a great way to serve mussels. I used diced tomatoes that already had garlic and basil. Started by sautéing onion and pepper to the skillet. Also added a seafood mix of crab, shrimp, octopus, etc.
I used canned clams instead of mussels. Worked out ok.
Absolutely the best plus I got to finish the wine!!!
This is a great recipe and has a lot of room for your personal touch. I sauteed diced onions and green pepper with the garlic and oil in the beginning. I then added a can of diced tomatoes drained and a can of pre-seasoned marinara sauce. I used 2 lbs of mussels and a 1/2 of medium shrimp (the extra tomato sauce allowed for extra sea food). Add a dash of red pepper and hop on the bus to tasty town! My variation makes around 6 healthy servings.
Excellent recipe. I used fresh tomatoes instead of canned. Should’ve taken a picture…. the two available do NOT do the dish justice!
This recipe is fast, simple, and very tasty! Reduce the sauce and add to *very* al dente pasta so the flavors can meld and the broth absorb. We frequently skip the pasta and enjoy the mussels alone. Lots of garlic, 5-10 cloves and a dash of kosher salt light this up. Ground chipotle brings a little smokiness and a hint of heat. The left-over broth is great as a soup, or a base for more dishes. 2-1/2 pounds of mussels, without pasta, feeds 2 people in our house. We are looking forward to adding other shellfish to this recipe!