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 cup minced parsley
1/2 tsp. basil
1/4 tsp. crushed red pepper
1/2 cup 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.