Mussels in Roasted Red Pepper Sauce Rachael Ray   From Every Day with Rachael Ray August 2007 FOUR SERVINGS Salt Two 9-ounce packages fresh linguine One 12- to 16-ounce jar roasted red peppers, drained and halved 3 tablespoons extra-virgin olive oil (EVOO) 1 onion, chopped 3 to 4 cloves garlic, grated or finely chopped 1/2 teaspoon crushed red pepper 1 cup dry white wine One 14.5-ounce can crushed fire-roasted tomatoes Black pepper 36 mussels (about 2 pounds), debearded 1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. 2. While the pasta is working, using a food processor, puree the roasted peppers. 3. In a deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes, stirring frequently. Add the wine and reduce for about a minute, then stir in the pureed peppers and the tomatoes; season to taste with salt and black pepper. Add the mussels to the pan, cover tightly and cook until the shells open, about 5 minutes (discard any unopened mussels). 4. Divide the mussels among 4 large, shallow bowls and spoon a little sauce on top. Using tongs, transfer the cooked pasta from its water to the sauce in the skillet and toss to coat. Pile the pasta alongside the mussels.

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