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In a pan large enough to hold 3 lbs. of mussels, saute linguica in evoo briefly to bring out a little color for the oil, toss in the smashed garlic, shallots, diced fennel, and red pepper flakes. Saute for a few minutes, just enough to bring out the flavor of the vegetables, about 3 minutes.", "Deglaze with white wine 1/2 cup; reduce slightly, for another minute or so. Add 6 ounces clam broth cook for a another 2 minutes, add tomatoes total 8 ounces canned and 6 ounces fresh and all of the fresh herbs saving some basil and parsley for garnish simmer for 5-7 minutes. This sauce can be made ahead of time and reheated and simmered for another 5 or so minutes before adding the mussels.", "When ready, add the mussels to heated sauce and cover the pan, it takes about two minutes for the mussels to open. For serving, toss in the tablespoon of butter and the fresh herbs and pour into a large serving dish or bowl.", "Serve with crusty Italian bread and to make it a dinner for two, have a salad ready to serve. You can even make a dish of spaghetti and top it with the mussels and sauce.
