Land And Sea Linguini

• 5 lb. bag mussels
• 2 rings kielbasa, sliced into bite size pieces
• 1 large onion, chopped
• 1 whole bell pepper, chopped
• 28 oz. can crushed tomatoes
• 12 oz. can tomato paste
• 3 Tbsp. Herbs de Provence, fines herbes or other Italian spice blend
• 3 Tbsp. crushed garlic
• 1 Tbsp. paprika
• 1/2 tsp. salt
• 2 tsp. pepper
• 4 bay leaves
• 2 lb. linguini

1. Place water on stove for linguini; follow directions on package to cook the pasta.
2. Place all ingredients, except mussels, into large pot and simmer for 1/2 hour.
3. While the sausage and sauce are cooking, clean mussels according to package directions.
4. Add to sauce and cook for another 15 to 20 minutes until mussel shells open.
5. Serve over linguini.
6. Serves about 8.

mussels, rings kielbasa, onion, bell pepper, tomatoes, tomato paste, herbs, garlic, paprika, salt, pepper, bay leaves, linguini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=920558 (may not work)