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Mussels Marinara

3 dozen mussels cleaned and de bearded
3 tablespoons olive oil
1 medium onion diced
1 tablespoon chopped garlic
1/4 teaspoon crushed red pepper
1/4 teaspoon cracked fresh black pepper or 1/8 teaspoon ground black pepper
1 can crushed peeled tomotoes
1/2 cup white drinking wine
1/2 cup water
1/4 cup parsley
1 teaspoon basil
1lb linguine cooked al dente

Clean and debeard mussels, set aside in a colander and drain in
the fridge. Add 3 tablespoons olive oil to a 5 quart dutch oven
a nd heat over medium heat. Add onions and sweat until soft. Add
chopped garlic, red pepper, and black pepper. Saute briefly.

Add the can of crushed tomatoes, the white wine, water, parsley
and basil, stir. Bring to a boil, then lower heat, covered, to
simmer for about 1 hour, stirring occasionally and adjusting heat
as needed.

Add mussels and simmer gently until they open.

Remove each mussel as it opens to insure tender mussels and discard
those that don't open after a reasonable amount of time. Put opened
mussels in a bowl. Keep warm.

Meanwhile, boil linguine until al dente. Add to the mussel sauce
and toss until coated.

Remove the linguine to individual serving bowls. With the additional
sauce served on the side.

Serve the mussels family style in a large bowl with crusty bread,
salad and grated romano cheese on the side. Makes 4 very generous
portions.

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