Linguine with Mussels, Sun-Dried Tomatoes and Olives

• 12 ounces pasta, linguine
• 13 cup sundried tomatoes
• 1/4 cup onions chopped
• 1/4 cup white wine dry
• 1/4 cup fish stock
• 1 pound mussels
• 2 tablespoons olive oil
• 2 teaspoons garlic crushed
• 1 1/2 cups sweet red bell peppers sliced
• 2 1/2 cups tomatoes diced
• 13 cup black olives sliced
• 1/2 cup basil fresh, chopped
• 1 x black pepper

1. Cook pasta in boiling water according to package instructions or until firm to the bite.
2. Drain and place in serving bowl.
3. Pour boiling water over sun-dried tomatoes.
4. Let soak for 15 minutes.
5. Drain and chop.
6. In large saucepan combine onions, wine and stock.
7. Bring to a boil.
8. Add mussels.
9. Cover and simmer for approximately 3 minutes, or until mussels open.
10. Discard any that remain closed.
11. Remove mussels from shell and reserve.
12. In medium nonstick skillet, heat oil; saute garlic, red peppers minutes.
13. Add olives, sundried tomatoes and reserved mussels.
14. Pour over pasta.
15. Sprinkle with Basil and pepper, and toss.

pasta, tomatoes, onions, white wine, fish stock, mussels, olive oil, garlic, sweet red bell peppers, tomatoes, black olives, basil, black pepper

Taken from recipeland.com/recipe/v/linguine-mussels-sun-dried-toma-33722 (may not work)