Recipe of the Week: Mussels Provencal

We ate a lot of shellfish in Singapore. Loads and loads of clams, cockles, oysters, crayfish, shrimps, lobsters, and crabs. Over here in Indiana, we have mainly mussels to satisfy our shellfish craving. When we see them at the store, we buy them by the pound and steam them to perfection. Here's one of the recipes we always come back to ...

Ingredients

12oz whole wheat linguine
1 tbsp olive oil
1 medium onion, chopped
6 cloves garlic, minced
2 fresh tomatoes, chopped
1 (16oz) can diced tomatoes
1 cup sliced white mushrooms
1/2 cup red wine (optional)
1 tsp fresh basil
1 tsp fresh oregano
1 tsp fresh tarragon
1 tsp fresh Italian flat leaf parsley
1 lb fresh mussels




Directions
Bring a large pot of water to boiling. Cook pasta in boiling water until al dente. Drain.
Cook onion and garlic in olive oil until slightly golden.
Stir in tomatoes, mushrooms, diced tomatoes, cook until soft.
Add wine, and fresh herbs. Cover and simmer for 10 minutes over medium heat.
Stir in mussels, cover again and simmer another 6-7 minutes.
Serve mussels and sauce over pasta.
Chow down immediately.