Shrimp And Mussels Medley

• 1 1/2 pounds unpeeled medium-size fresh shrimp
• 1 pound fresh mussels
• Cooking spray
• 1 teaspoon olive oil
• 3/4 cup chopped onion
• 2/3 cup chopped green bell pepper
• 2/3 cup chopped red bell pepper
• 2/3 cup chopped yellow bell pepper
• 5 garlic cloves, minced
• 2 cups peeled, seeded, and chopped tomato
• 1 1/2 cups dry white wine
• 1/3 cup chopped fresh cilantro
• 1/4 teaspoon salt
• 8 cups hot cooked linguine (cooked without salt or fat)

1. Peel and devein shrimp, leaving tails intact. Set aside. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.
2. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; saute 3 minutes or until vegetables are tender. Add tomato, wine, cilantro, and salt; bring to a boil. Add shrimp and mussels. Cover and cook 8 minutes or until mussels are open and shrimp turn pink.
3. Place 1 cup cooked linguine in each individual serving bowl; spoon shrimp mixture evenly over linguine.

shrimp, mussels, cooking spray, olive oil, onion, green bell pepper, red bell pepper, yellow bell pepper, garlic, tomato, white wine, fresh cilantro, salt, linguine

Taken from www.myrecipes.com/recipe/shrimp-mussels-medley (may not work)