|Mussels in their shells||4 Dozen|
|Cornmeal||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Yellow onion||1 Medium, chopped for 1 cup|
|Garlic||3 Clove (15 gm), minced|
|Crushed red pepper||1⁄4 Teaspoon|
|Canned crushed tomatoes||2 Cup (32 tbs), undrained (2 Cups)|
|Cooked linguine||1 Pound, drained (Hot)|
|Minced parsley||1⁄4 Cup (4 tbs)|
1. Using a stiff brush, scrub the mussels under cold running water, removing their beards and discarding any mussels that have opened. Half-fill a large bowl with water, stir in the cornmeal, and add the mussels. Let them stand for 15 minutes, to disgorge their sand, then rinse them well.
2. Meanwhile, in a large saucepan, heat the oil over moderately high heat. Add the onion and saute for 5 minutes. Add the garlic and pepper and cook 2 minutes longer or until tender.
3. Stir in the tomatoes with their juices and bring to a boil. Add the mussels, lower the heat, cover, and simmer for 5 minutes or until the mussels open. (Discard any mussels that have not opened.) Fill a large serving bowl with the linguine and ladle the mussels with the sauce over the top. Sprinkle with the parsley and serve with slices of garlic bread.