Linguine With Mussels Sun Dried Tomatoes And Olives
|Onion||1⁄2 Small, chopped|
|White wine||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Onion||1 Small, diced|
|Garlic||2 Clove (10 gm), crushed|
|Red pepper||1 Medium, sliced|
|Tomatoes||4 Small, diced|
|Sliced green olives||1⁄4 Cup (4 tbs)|
|Chopped sun-dried tomatoes||1⁄3 Cup (5.33 tbs)|
|Fresh basil/1 1/2 teaspoon dry basil||1⁄4 Cup (4 tbs)|
Cook in boiling water just until firm to the bite (al dente).
Drain and set aside.
In covered saucepan, cook approx 5 minutes or until mussels open.
Remove mussels from shells and reserve.
Heat in large skillet.
Add and saute until vegetables become soft.