Shrimp and Mussels Medley

Ingredients

• 8 cups pasta hot cooked ( without salt or fat)
• 1.5 cups cooking wine dry white
• 0.3 cup cilantro leaves fresh chopped
• 5  garlic cloves minced
• 0.7 cup bell pepper green chopped
• 1 pound mussels fresh
• 1 teaspoon olive oil 
• 0.8 cup onion chopped
• 0.7 cup bell pepper red chopped
• 0.3 teaspoon salt 
• 1.5 pounds shrimp fresh unpeeled
• 2 cups tomatoes peeled seeded chopped
• 0.7 cup bell pepper yellow chopped

Equipment

• bowl
• dutch oven

Directions

1. Peel and devein shrimp, leaving tails intact. Set aside.
2. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.
3. Coat a Dutch oven with cooking spray; add oil.
4. Place over medium-high heat until hot.
5. Add onion and next 4 ingredients; saut 3 minutes or until vegetables are tender.
6. Add tomato, wine, cilantro, and salt; bring to a boil.
7. Add shrimp and mussels. Cover and cook 8 minutes or until mussels are open and shrimp turn pink.
8. Place 1 cup cooked linguine in each individual serving bowl; spoon shrimp mixture evenly over linguine.