Shrimp and Mussels Medley

Ingredients

• 1 1/2 pounds unpeeled medium-size fresh shrimp
• 1 pound fresh mussels
• Cooking spray
• 1 teaspoon olive oil
• 3/4 cup chopped onion
• 2/3 cup chopped green bell pepper
• 2/3 cup chopped red bell pepper
• 2/3 cup chopped yellow bell pepper
• 5 garlic cloves, minced
• 2 cups peeled, seeded, and chopped tomato
• 1 1/2 cups dry white wine
• 1/3 cup chopped fresh cilantro
• 1/4 teaspoon salt
• 8 cups hot cooked linguine (cooked without salt or fat)

Preparation

1. 1. Peel and devein shrimp, leaving tails intact. Set aside. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.
2. 2. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; sauté 3 minutes or until vegetables are tender. Add tomato, wine, cilantro, and salt; bring to a boil. Add shrimp and mussels. Cover and cook 8 minutes or until mussels are open and shrimp turn pink.
3. 3. Place 1 cup cooked linguine in each individual serving bowl; spoon shrimp mixture evenly over linguine.