Rockin Rockafellah Mussels over Pasta #Ragu

• 4 lbs mussels
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1 (10 ounce) package frozen spinach, cooked according to package directions
• 2 cups baby arugula, leaves packed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 10 slices bacon, cooked crisp and chopped
• 1 cup white wine
• 2 (16 ounce) jars Ragu Pasta Sauce (classic alfredo sauce)
• 1 cup parmesan cheese, grated
• 13 cup pine nuts
• 1 lb thin linguine, cooked al dente

1. Remove beards from mussels and rinse in cold water.
2. Soak for 15 minutes, covered in cold water, to remove any dirt or sand.
3. Heat olive oil in a large skillet and add onions and garlic.
4. Saute until soft and translucent.
5. Add spinach, arugula salt, and pepper.
6. Toss to coat and until arugula is wilted.
7. Put mussels in an 8 quart stock pot.
8. Top mussels with sauteed onions, garlic, spinach, and arugula mixture followed by chopped bacon.
9. Add the white wine and cook over medium high heat for 10-15 minutes until mussels have all opened.
10. Open the pot and add the Ragu Classic Alfredo Sauce and 1/2 cup of the parmesan cheese.
11. Gently toss all ingredients together to mix.
12. In a small frying pan toast the pine nuts until lightly browned.
13. Set aside.
14. Place half cup portion of the spaghetti in a pasta bowl and ladle mussels and sauce over the top.
15. Sprinkle with toasted pine nuts and remaining parmesan.

mussels, olive oil, onion, garlic, frozen spinach, baby arugula, salt, black pepper, bacon, white wine, pasta sauce, parmesan cheese, nuts, thin linguine

Taken from www.food.com/recipe/rockin-rockafellah-mussels-over-pasta-ragu-524485 (may not work)