Mussels Marinara

Ingredients

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 3 garlic cloves, minced
• 2 cups chopped tomato
• 1/2 cup dry white wine
• 1/3 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 2 bay leaves
• 5 pounds fresh mussels, scrubbed and debearded (about 100 mussels)
• 5 cups hot cooked linguine (about 10 ounces uncooked pasta)
• Basil sprigs (optional)

Preparation

1. Heat oil in a large stockpot over medium-high heat. Add onion and garlic; sauté 3 minutes. Add tomato and next 7 ingredients (tomato through bay leaves); cook over medium heat 5 minutes. Add mussels; cover and cook 10 minutes or until mussels open. Discard bay leaves and any unopened shells. Remove mussels with a slotted spoon, and divide into 5 individual shallow bowls. Spoon tomato mixture over mussels. Serve over linguine. Garnish with basil sprigs, if desired.