4 lbs. fresh mussels
1/4 c. extra virgin olive oil
1 med. onion, finely chopped
4 scallions, finely chopped
4 cloves garlic, minced
2 1/2 c. finely chopped fresh ripe tomato
2 jalapeno peppers, seeded & minced
2 c. dry white wine
Juice of 1 lime
2 tbsp. minced fresh coriander

1. Scrub and debeard the mussels.

2. In a saucepan large enough to hold the mussels with room to spare heat three tablespoons of the oil. Add the onions, scallions and garlic and saute over low heat until tender.

3. Add the tomatoes and jalapeno peppers and bring to a simmer. Stir in the mussels and add the wine. Return to a simmer, cover and cook over medium heat until the mussels have opened, about 10 minutes.

4. Remove the mussels to individual bowls, discarding any that have not opened. Add the lime juice and coriander to the sauce, pour over the mussels and serve.

Yield: 4 main course servings, 6 to 8 appetizer servings.