Mussels Fra Diavolo

Ingredients

• Servings: 5
• 2 dozen mussels
• 2 tablespoons oil
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 clove garlic, chopped
• 1 lb boneless fish (i use snapper,sole or whatever looks the freshest)
• 1 ( ounce) can tomato, chopped
• 1/3 cup dry wine
• 3 tablespoons tomato paste
• 2 -3 tablespoons parsley, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1/2-1 teaspoon red pepper flakes
• 1/2 teaspoon basil
• 1/4 teaspoon oregano
• 1 (16 ounce) package linguine

Recipe

• 1 scrub the mussels under running cold water making sure they are closed tight and remove the beards.
• 2 in a large pot over high heat bring to a boil about 1" of water.
• 3 reduce the heat to low and add the mussels-cover and cook until the shells open about 5 minutes.
• 4 discard any that do not open.
• 5 discard the top shell from each mussel; rinse the mussel in the broth left in the pot to remove any left over s and.
• 6 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.
• 7 in a large skillet over med.
• 8 heat, heat the oil and saute onions, green pepper and garlic until tender but not brown.
• 9 prepare the pasta as directed on the package. cut the fish into 1" chunks.
• 10 into the onion mixture, add toma toes with the liquid from the can, all remaining ingredients, except mussels- the fish and mussel broth.
• 11 (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.
• 12 add the mussels on the half shell and heated through.
• 13 to serve, put the pasta onto plates or a large platter, spoon the fish/mussel mixture over and top with fresh grated parmesan cheese.