Mussels Marinara

• 1 (2 lb) bag live mussels (I've found that frozen mussels work great too, though a bit more expensive)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/4 cup olive oil
• 1/2 - 3/4 cup red wine (inexpensive jug wine is fine)
• 1 -3 garlic clove, grated or chopped
• salt and pepper, to taste
• hot cooked linguine
• 1 loaf crusty bread

1. If using live mussels, dump into colander and rinse well.
2. Any mussel that does not close (at least a little) when sprayed with water is no good and should be discarded.
3. Remove any"beards" remaining.
4. Put mussels into a heavy skillet and add tomatoes, oil, wine, garlic, and seasoning.
5. Bring to a boil over medium heat, stirring occasionally.
6. Mussels are done when the shells open up (discard any that remain shut).
7. If using frozen mussels, cook until completely heated through.
8. Serve over linguine with crusty bread to sop up the juice.
9. Accompany with remaining wine and a salad.

live mussels, tomatoes, olive oil, red wine, garlic, salt, linguine, crusty bread

Taken from www.food.com/recipe/mussels-marinara-69455 (may not work)