2 dozen mussels
2 tablespoons oil
1 medium onion, chopped
1 medium green pepper, chopped
1 clove garlic, chopped
1 lb boneless white fish (I use snapper,sole or whatever looks the freshest)
tomatoes, chopped
1/3 cup dry white 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

Not the one? See other Mussels Fra Diavolo Recipes
< 15 mins
Low Cholesterol
Scrub the mussels under running cold water making sure they are closed tight and remove the beards.
In a large pot over high heat bring to a boil about 1" of water.
Reduce the heat to low and add the mussels-cover and cook until the shells open about 5 minutes.
Discard any that do not open.
Discard the top shell from each mussel; rinse the mussel in the broth left in the pot to remove any left over s and.
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.
In a large skillet over med.
heat, heat the oil and Saute onions, green pepper and garlic until tender but not brown.
Prepare the pasta as directed on the package. Cut the fish into 1" chunks.
Into the onion mixture, add toma toes with the liquid from the can, all remaining ingredients, except mussels- the fish and mussel broth.
(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.
Add the mussels on the half shell and heated through.
To serve, put the pasta onto plates or a large platter, spoon the fish/mussel mixture over and top with fresh grated Parmesan cheese.