Linguine With Mussels Provencale - mussels

Method

• Scrub and debeard the mussels.
• Heat two tablespoons of the oil in a three- to four-quart pot.
• Add half the onions and one clove of the garlic and saute over low heat until soft but not brown.
• Stir in one-third of the tomatoes, cook a few minutes so they begin to soften, then add the wine.
• Bring to boil, add the mussels, cover and steam until the mussels open, about 10 minutes.
• Transfer the mussels from the pan to a large bowl with a slotted spoon.
• Set them aside until cool enough to handle.
• Meanwhile add the cream to the cooking liquid and cook until the liquid is reduced to one cup.
• Remove the mussels from their shells, reserving eight of them in their shells for garnish.
• Bring a large pot of water to a boil for the pasta.
• Heat the remaining oil in a large skillet.
• Add the remaining onion, garlic and the sweet red pepper and cook until they begin to brown.
• Stir in the remaining tomatoes and saute about 10 minutes, until the tomatoes are tender.
• Stir in the cooking liquid from the mussels and cook a few minutes, until the sauce begins to thicken.
• Stir in the mussels and thyme.
• Season to taste with salt and pepper.
• Set aside until ready to serve.
• When the water is boiling cook the linguine for six to seven minutes, until al dente.
• Drain and place in a warm serving dish.
• Reheat the mussel sauce, toss with the linguine and divide among four plates.
• Garnish each plate with two of the reserved mussels in their shells.