Title: Tomato basil mussels
 Categories: Seafood
      Yield: 2 Servings
 
      2 lb Mussels
     19 oz Tomatoes, can
      2 tb Olive oil
    1/4 c  Green onions; sliced
      1 cl Garlic; minced
    2/3 c  Dry white wine
           - or chicken stock
      1 ts Dried basil
    1/4 ts Hot pepper sauce
    1/2 ts Balsamic  vinegar (optl)
           Salt
           Pepper
 
  Scrub mussels and remove beards. Discard any mussels that do not
  close when tapped. Drain, seed and dice tomatoes; set aside. In large
  saucepan, heat oil over medium heat; cook 2 tbsp of the onions and
  garlic for 1 minute or until softened. Add tomatoes, wine, basil and
  hot pepper sauce; bring to boil. Add mussels; cover and steam for 4-6
  minutes or until mussels open. Discard any that do not open. Transfer
  mussels to serving bowl. Stir vinegar (if using) into tomato mixture;
  season with salt and pepper to taste. Pour over mussels; sprinkle
  with remaining onions.