|Olive oil||1 Tablespoon|
|Finely chopped onion||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Chopped tomato||2 Cup (32 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped fresh flat leaf parsley||1⁄3 Cup (5.33 tbs)|
|Chopped fresh basil||2 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Fresh mussels||5 Pound, scrubbed and debearded (About 100 Mussels)|
|Cooked linguine||5 Cup (80 tbs), hot (10 Ounces Uncooked Pasta)|
Heat oil in a large stockpot over medium-high hear until hot.
Add onion and garlic; saute 3 minutes.
Add tomato and next 7 ingredienrs; cook over medium heat 5 minutes.
Add mussels; cover and cook 10 minutes or until mussels open.
Discard bay leaves and any unopened shells.
Place 1 cup linguine in each shallow bowl.
Remove mussels from tomato mixture, using a slotted spoon.
Place mussels over pasta in each bowl.
Spoon tomato mixture over each serving.
Garnish with basil sprigs, if desired.