INGREDIENTS
8 oz. uncooked angel hair pasta
2 tsp. olive oil
1/3 cup onion, diced
1 garlic clove, minced
2 cups red bell pepper, diced
1/2 tsp. salt
Dash of ground black pepper
1 (14.5 oz.) can of whole tomatoes, chopped with liquid
1/2 cup white wine
36 mussels (about 3 lbs.), scrubbed and debearded
3 TBSP fresh parsley, chopped
DIRECTIONS
Cook pasta according to package directions. Drain and keep warm.
Heat oil in a large saucepan over medium-high heat.
Add the onion and garlic and sauté 5 minutes or until tender.
Add bell pepper, salt and ground black pepper and sauté for 2 minutes.
Add tomatoes and wine.
Bring to a boil.
Reduce heat to low and simmer for 10 minutes.
Add mussels and increase heat to medium.
Cover and simmer for 7 minutes or until shells open.
Discard any unopened shells.
Serve mussel mixture over pasta and sprinkle with parsley.
Serves 4.
