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1
Scrub and debeard the mussels.
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2
Heat two tablespoons of the oil in a three- to four-quart pot.
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3
Add half the onions and one clove of the garlic and saute over low heat until soft but not brown.
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4
Stir in one-third of the tomatoes, cook a few minutes so they begin to soften, then add the wine.
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5
Bring to boil, add the mussels, cover and steam until the mussels open, about 10 minutes.
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6
Transfer the mussels from the pan to a large bowl with a slotted spoon.
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7
Set them aside until cool enough to handle.
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8
Meanwhile add the cream to the cooking liquid and cook until the liquid is reduced to one cup.
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9
Remove the mussels from their shells, reserving eight of them in their shells for garnish.
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10
Bring a large pot of water to a boil for the pasta.
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11
Heat the remaining oil in a large skillet.
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12
Add the remaining onion, garlic and the sweet red pepper and cook until they begin to brown.
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13
Stir in the remaining tomatoes and saute about 10 minutes, until the tomatoes are tender.
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14
Stir in the cooking liquid from the mussels and cook a few minutes, until the sauce begins to thicken.
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15
Stir in the mussels and thyme.
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16
Season to taste with salt and pepper.
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17
Set aside until ready to serve.
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18
When the water is boiling cook the linguine for six to seven minutes, until al dente.
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19
Drain and place in a warm serving dish.
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20
Reheat the mussel sauce, toss with the linguine and divide among four plates.
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21
Garnish each plate with two of the reserved mussels in their shells.
