8 fresh plum tomatoes
3 whole cloves garlic (chopped)
1 sm. onion (chopped)
1/2 c. dry white wine
1 tbsp. basil
1 tsp. oregano
Salt and pepper (to taste)
3 lbs. fresh mussels
Olive oil
3 c. water
Tabasco sauce (to taste)

1. Parboil and peel tomatoes, cut in 1/2 and remove seeds and chop them up. Chop garlic and onion. Put these aside for a moment.

2. Thoroughly clean and rinse mussels. Place in a large pot and add enough water to steam the mussels (about 1 cup). Bring to a boil and then simmer, covered, for 5 minutes. Remove from heat.

3. In a saucepan add olive oil to cover bottom of pan. Over medium heat fry garlic and onions (be careful not to burn them!). Add chopped tomatoes, basil, oregano and salt and pepper. Bring to boil. Add wine, bring to a boil again. Add water, bring to boil. Lower heat and simmer for 5 minutes. Add Tabasco sauce to taste. Stir well.

4. Place mussels in large serving bowl. Pour sauce over them. Serve garlic bread on side.