Mussel and Andouille Pasta

Ingredients
2 cans of tomato sauce
2 links of Andouille, sliced
1/2 onion, diced
1/2 bell pepper, diced
5 cloves of garlic, 3 minced, 2 whole
5 ounces chopped mushrooms
Oregano to taste
Basil to taste
3 Bay leaves
Salt and pepper
1 box of spaghetti
1 cup white wine
3 pounds of mussels

Directions:
In a large pot, sweat onion, pepper, and the 3 minced cloves of garlic. When these are done, add the mushrooms and cook through. Then add the andouille, tomato sauce, and herbs and let simmer on the stove.

Put the 2 whole garlic cloves and the wine in a pan and bring to a boil. Add the mussels and cover, steaming until they are all open. Add the cooked mussels and half of the wine to the tomato sauce and toss. Discard remaining wine and whole garlic cloves. Serve over cooked spaghetti and with plenty of bread for soppage.