Mussels Marinara - cooking recipe

Ingredients

1 (2 lb) bag live mussels (I've found that frozen mussels work great too, though a bit more expensive)
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup olive oil
1/2 - 3/4 cup red wine (inexpensive jug wine is fine)
1 -3 garlic clove, grated or chopped
salt and pepper, to taste
hot cooked linguine
1 loaf crusty bread

Preparation

If using live mussels, dump into colander and rinse well.
Any mussel that does not close (at least a little) when sprayed with water is no good and should be discarded.
Remove any\"beards\" remaining.
Put mussels into a heavy skillet and add tomatoes, oil, wine, garlic, and seasoning.
Bring to a boil over medium heat, stirring occasionally.
Mussels are done when the shells open up (discard any that remain shut).
If using frozen mussels, cook until completely heated through.
Serve over linguine with crusty bread to sop up the juice.
Accompany with remaining wine and a salad.