2 lbs. mussels
1 lb. can chopped Italian style tomatoes
4 cloves garlic
1/4 c. butter
2 tbsp. tomato paste
3/4 c. water
1/2 c. dry white wine
1 tbsp. oregano
1 tbsp. each: basil, thyme, parsley

Scrub mussels and debeard. Remove strings with a very sharp knife. In a very heavy, large, covered frying pan, melt butter. Finely slice garlic and add to pan. Lightly saute. Add all remaining ingredients EXCEPT mussels. Cover and bring to a boil. Simmer 5 minutes, stirring occasionally. Add mussels and cook, covered, for 8 to 10 minutes. Discard any mussels that don't open. Serve spooning liquid over the mussels with a loaf of crusty bread and a bottle of wine.