Source: dLife

Tasty mussels and tomatoes in a broth of wine and fresh seasonings.

Servings

2 lb mussels
1.5 tsp vegetable oil
0.5 cup fresh chopped onion , finely diced onion
2 tsp crushed garlic
14 oz canned unsalted diced tomatoes , drained and chopped
0.33 cup white wine , dry
1 tbsp fresh basil (or 1/2 tsp dried)
1.5 tsp fresh oregano , chopped (or1/4 tsp dried)

1 Clean mussels by scrubbing with a brush under cold water and pulling out any strings. When you handle mussels they will close up. If they do not, throw them out.
2 Heat oil in a large nonstick pot and cook onions and garlic for 2 minutes. Add in the tomatoes, wine, basil, and oregano, stir constantly for 3 minutes.
3 Add in mussels, cover, and cook until all mussels are fully open, about 5 minutes. Throw out mussels that remain closed. Pour into a serving bowl with sauce.

Use clams instead of mussels for a change. When in season, fresh tomatoes can be used instead of canned.