Mediterranean Mussels over Cappellini (Angel Hair Pasta)

2 Tbl. olive oil
2 Tbl. butter
1/2 cup chopped onion
2 large cloves garlic, minced
pinch of red pepper flakes
10 Roma tomatoes, coarsely chopped
1/4 cup fresh basil, minced
1/4 cup parsley, minced
1/4 cup mint, minced
pinch of salt and pepper
2 cups vegetable broth or 1 cup white wine and 1 cup water from pasta pot
3 lbs. fresh mussels, cleaned and debearded (buy only unopened mussels at fish market)
1 lb. cappellini pasta, cooked “al dente” and drained
garnish: chopped fresh parsley

In a large saucepan, heat the olive oil and butter. Add the onion and saute until soft; then add garlic and red pepper flakes. Cook on medium heat for 30 seconds, stirring often. Add tomatoes, herbs and salt pepper. Cover; simmer for 10 min or until tomatoes are softened. Add the broth or wine and water and mussels. Cover; cook on medium heat for 5 min. or until all mussels have opened. Discard any unopened ones at this time. Pour pasta in large serving bowl. Top with half of the mussels and all the sauce. Place remaining mussels in a separate large bowl. Pass pasta bowl and extra mussels garnished with parsley.