2 lbs mussels 1/4 cup water 1 Tbsp unsalted margarine 1 small onion
minced 1 clove garlic
minced 4 large tomatoes
seeded and coarsely chopped 3/4 cup dry white wine salt and pepper to taste 1 Tbsp fresh parsley
Scrub the mussels under cold running water, pullin off the NULLbeardsNULL 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 onions in margarine, stirring over medium heat for 2 minutes. Stir in the garlic, saute for 30 seconds, then add the tomatoes. Turn burner under the mussels 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.