Mussels with Tomato Wine Sauce

2 lbs. Mussels
1/4 cup water
1 Tbsp. unsalted margarine
1 small onion, minced
1 clove garlic, minced
4 large tomatoes, cored, seeded and coarsely chopped
3/4 cup dry white wine
Salt and pepper to taste
1 Tbsp. fresh parsley, minced

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, sauté 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.

Makes 4 servings
Source: The Florida Tomato Committee