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 and heat over
medium heat. Add onions and sweat until soft.
Add chopped garlic, red pepper, and black pepper.
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.
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.
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.
the mussels family style in a large bowl with
crusty bread, salad and grated Romano cheese
on the side.