Emily'S Mussels In Wine - cooking recipe

Ingredients

4 doz. large mussels
3 Tbsp. olive or salad oil
1 small onion, diced
1 clove garlic, minced
1 can tomatoes
3/4 c. dry white wine
1/4 tsp. basil

Preparation

With a stiff brush, scrub mussels with running cold water to remove sand or beards.
In a 5-quart Dutch oven or saucepot, over medium heat, in hot oil, cook onion and garlic until tender.
Stir in tomatoes with their liquid, wine and basil.
Then heat to a boil over high heat.
Add mussels and once again heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until mussels open, about 5 minutes.
Serve with bread and salad.