Mussels in Wine

Directions

1. With stiff brush, scrub mussels under running water to remove any sand; remove beards. Set aside.
2. In 5 quart Dutch oven or saucepan over medium heat, in hot oil, cook onion and garlic until tender, stirring occasionally. Stir in tomatoes with their liquid, wine and basil; over high heat, heat to boiling. Add mussels; heat to boiling.
3. Reduce heat to low; cover and simmer until mussels open, about 5 minutes, stirring occasionally. Sprinkle with parsley. Serve mussels in bowls with their broth.