2 tbsp. olive oil
1 1/2 tbsp. minced garlic
1 onion or 3 shallots, chopped
3-4 lbs. mussels, scrubbed and debearded
1/4 c. minced parsley
1/2 tsp. basil
1/4 tsp. crushed red pepper
1/2 c. white wine

Heat the first 3 ingredients until limp. Add remaining ingredients and cook until mussels open. Add a 30-ounce jar Marinara sauce. Heat until hot. Serve over linguini with hot crusty bread.