Pasta With Mussels And Monterey Jack

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2 teaspoons olive oil

1 1/2 cups chopped red bell pepper

1 cup chopped green onions

3 garlic cloves, minced

1 cup Chardonnay or other dry white wine

2 pounds mussels, scrubbed and debearded

1/2 cup (2 ounces) shredded Monterey Jack cheese

3/4 cup half-and-half

1/4 teaspoon salt

1/8 teaspoon black pepper

3 cups chopped spinach

6 cups hot cooked capellini or angel hair (about 12 ounces uncooked pasta)

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