Mussels Marinara

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 3 garlic cloves, minced
• 2 cups chopped tomato
• 1/2 cup dry white wine
• 1/3 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 2 bay leaves
• 5 pounds fresh mussels, scrubbed and debearded (about 100 mussels)
• 5 cups hot cooked linguine (about 10 ounces uncooked pasta)
• Basil sprigs (optional)

1. Heat oil in a large stockpot over medium-high heat. Add onion and garlic; saute 3 minutes. Add tomato and next 7 ingredients (tomato through bay leaves); cook over medium heat 5 minutes. Add mussels; cover and cook 10 minutes or until mussels open. Discard bay leaves and any unopened shells. Remove mussels with a slotted spoon, and divide into 5 individual shallow bowls. Spoon tomato mixture over mussels. Serve over linguine. Garnish with basil sprigs, if desired.

olive oil, onion, garlic, tomato, white wine, parsley, fresh basil, salt, black pepper, red pepper, bay leaves, fresh mussels, linguine, basil

Taken from www.myrecipes.com/recipe/mussels-marinara-0 (may not work)