Mussels Provencale - cooking recipe

Ingredients

1/4 cup olive oil
3 cloves garlic, chopped
2 onions, chopped
1 stalk celery, chopped
2 (28 ounce) cans tomatoes, drained & chopped
1 (7 ounce) can tomato paste
1 cup red wine or 1 cup white wine
1/4 cup chopped fresh basil (or 2 tsp dried)
salt & pepper (to taste)
24 mussels

Preparation

Wash mussels in several changes of cold water; using a sharp knife, remove beards.
Soak mussels for about 30 minutes in cold water containing a handful of salt& a handful of flour.
This will remove any sand inside the mussels.
In heavy saucepan, heat oil; saute garlic, onion& celery until soft but not brown.
Add tomatoes& simmer for about 10 minutes to evaporate the remaining liquid.
Add remaining ingredients (except mussels), cover& simmer for 30 minutes.
Just before serving, add mussels, cover& simmer for 3- 5 minutes to allow the mussels open.
Discard any that don't.