4 lbs. mussels, rinsed and debearded (discard mussels that don't close)
1 T. Olive oil
2 cloves garlic, chopped
1 lg. Shallot or 1 med onion, thinly sliced
1 28 oz. can plum tomatoes, crushed
1/2 can tomato paste ( optional)
1 T. each oregano & basil & 1/2 tsp. black pepper
1 T. Crushed red pepper ( or to taste)
1/2 . salt
1 cup dry red wine
1 lb. linguine

4 lbs. mussels, rinsed and debearded (discard mussels that don't close) 1 T. Olive oil 2 cloves garlic, chopped 1 lg. Shallot or 1 med onion, thinly sliced 1 28 oz. can plum tomatoes, crushed 1/2 can tomato paste ( optional) 1 T. each oregano & basil & 1/2 tsp. black pepper 1 T. Crushed red pepper ( or to taste) 1/2 salt 1 cup dry red wine 1 lb. linguine

In stock pot, sauté onion & garlic. In oil until soft. Add tomatoes, paste, basil, oregano, peppers, salt and wine. Simmer uncovered for 20-25 minutes. Cook linguine. Add mussels to sauce and simmer covered, stirring often until all mussels are open, discarding those that do not open. Serve over pasta and enjoy!