Sauteed Mussels  (in tomato-wine sauce)
Serves 6

From http://lorase.hypermart.net/dishes/seafood/mussels.htm

I'm gonna add some cream to thicken this a bit and serve over homemade
angelhair pasta.


1 pound 	fresh mussels, cleaned & debearded 
2 teaspoons 	olive oil 
1/2 cup 	onion, chopped 
3 		cloves garlic, minced 
8 to 10 	plum tomatoes, chopped 
1/2 cup 	dry white wine 
1/3 cup 	fresh basil, chopped 
-		fresh ground pepper, to taste 

Discard open, cracked or heavy mussels (they are filled with
sand). Set aside remaining mussels.

Heat oil in large skillet over medium heat until hot. Add onions and
garlic; saute for 4 minutes or until tender.

Add tomatoes and wine; bring to a boil.

Add mussels, basil and pepper. Cover, reduce heat and simmer 3 to 5
minutes or until mussels are open. Discard any unopened mussels.

Spoon mussels and tomato mixture into individual serving bowls. Serve
with crust bread.