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Mussels Fra Diavolo

2 dozen mussels
2 Tbsp oil
1 med. onion, chopped
1 med. green pepper, chopped
1 clove of garlic, chopped
1 pound boneless white fish (snapper, sole, etc)
14 to 16 ounce can chopped tomatoes
1/3 cup dry white wine
3 Tbsp tomato paste
2 to 3 Tbsp chopped parsley
1 1/2 tsp. salt
1 tsp. sugar
1/2 to 1 tsp. red pepper flakes
1/2 tsp. basil
1/4 tsp. oregano
16 ounce package linguini

Scrub the mussels under running cold water making sure they are
closed tight and remove the beards. In a large pot over high heat
bring to a boil about 1" of water. Reduce the heat to low and add
the mussels-cover and cook until the shells open about 5 minutes.
Discard any that do not open. Discard the top shell from each
mussel; rinse the mussel in the broth left in the pot to remove
any left over sand. Let broth stand awhile to let the sand settle
in the bottom of the pot. Pour 3/4 cup of the broth into a measuring
cup and discard any remaining broth being careful not to pour any
sand into the cup. In a large skillet over med. heat, heat the oil
and Saute onions, green pepper and garlic until tender but not
brown. Prepare the pasta as directed on the package. Cut the fish
into 1" chunks. Into the onion mixture, add tomatoes with the liquid
from the can, all remaining ingredients, except mussels- the fish
and mussel broth. (If you are adding more seafood add it now). Turn
the heat to high and bring to a boil-when this comes to a boil,
reduce heat to low-cover and simmer 5-7 minutes or until fish is
cooked through. Add the mussels on the half shell and heated through.
To serve, put the pasta onto plates or a large platter, spoon the
fish/mussel mixture over and top with fresh grated Parmesan cheese.
Makes about 5-6 servings.


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