2 lbs. Mussels
1/4 cup water
1 Tbsp. unsalted promise margarine
3 cloves garlic, minced
6 large plum tomatoes, cored, put through food processor
3/4 cup dry white wine
Salt and pepper to taste
1 Tbsp. fresh parsley, minced
1/2 teaspoon basil, oregano
pinch of cayenne pepper
Fill a large pot with water and add mussels.
In a seperate medium sized saucepan or wok style pan, sauté garlic in margarine, stirring over medium heat for 2 minutes.
Stir in the garlic, sauté for 30 seconds, then add the tomatoes, spices and herbs except for fresh parsley.
Heat the water and the mussels on to high burner.
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.
Keep the sauce over very low heat. Add fresh parsley just before serving.
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 with boiled pasta of choice and garlic bread.