Linguine With Mussels And Red Sauce - cooking recipe

Ingredients

1 1/2 lb. fresh mussels, scrubbed and debearded
2 Tbsp. cornmeal
1 Tbsp. olive oil
1/2 c. finely chopped onion
1 clove garlic, minced
1 c. Chablis or other dry white wine
1/4 c. fresh parsley
1 Tbsp. dried basil
1/2 tsp. crushed red pepper
2 (16 oz.) cans plum tomatoes with basil (undrained), chopped
9 c. hot cooked linguine (about 1 lb. uncooked)

Preparation

Discard any open mussels; place remaining mussels in a large bowl.
Cover with cold water.
Sprinkle with cornmeal; let stand 30 minutes.
Drain and rinse mussels; set aside.
Discard cornmeal.