Mussels With Tomato Wine Sauce Recipe

Scrub the mussels under cold running water, pulling off the "beards" with your hands. Fill a large pot with water and add mussels. Cover and place on a burner with the heat turned off.

In a medium sized saucepan, saute onion in margarine, stirring over medium heat for 2 minutes. Stir in the garlic, saute for 30 seconds, then add the tomatoes.

Turn the burner under the mussels on to high.

Cook the tomatoes for 2 minutes, then add the wine and salt and pepper to taste. Quickly bring the tomatoes to a boil and boil for 5-8 minutes, until the sauce is as thick as you like. Stir in parsley and keep the sauce over very low heat.

Meanwhile, steam the mussels for about 6 to 9 minutes until they have opened. Discard any that do not open.

Arrange the mussels on serving plates. Spread the shells slightly, or break off the empty half; and spoon some of the sauce over each mussel. Serve at once.