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1
Rinse the mussels and drain thoroughly.
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2
Put them in a heavy-bottom kettle and cover closely.
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3
It is not necessary to add liquid.
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4
As the mussels cook, shake them in the kettle to redistribute them.
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5
Let steam 3 to 4 minutes or until the mussels open.
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6
Uncover.
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7
Line a bowl with a fine sieve and line the sieve with a double thickness of cheesecloth.
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8
Pour the liquid from the kettle into it; there should be almost 3/4 cup.
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9
Set aside.
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10
Empty the mussels into a flat dish and set aside.
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11
Drop the tomatoes into a basin of boiling water and let stand 9 seconds.
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12
Drain and, using a small paring knife, pull the skin from each.
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13
Cut away and discard the core from each.
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14
Cut the tomatoes into small cubes.
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15
There should be about 2 1/4 cups.
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16
Bring about 10 cups of water to the boil and add salt to taste.
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17
Meanwhile, put the oil in skillet and add the garlic.
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18
Cook briefly without browning and add the tomatoes.
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19
Cook about 2 minutes and add the reserved mussel liquid, hot red pepper flakes, salt and pepper to taste.
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20
Cook 5 minutes and add the cream.
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21
Bring to the boil and add the mussels with any accumulated liquid.
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22
Bring to the boil and remove from the heat.
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23
Stir in the basil.
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24
Add the linguine to the boiling water and cook 10 to 12 minutes to the desired doneness.
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25
Drain and add to the mussels and serve.
