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Tomato Basil Mussels

shellfish

2 pounds mussels
1 can (19 oz) tomatoes
2 tablespoons olive oil
1/4 cup green onions; sliced
1 clove garlic; minced
2/3 cup dry white wine
1 teaspoon basil
1/4 teaspoon hot pepper sauce
1/2 teaspoon balsamic vinegar
salt
pepper

Scrub mussels and remove beards. Discard any that are open. Drain, seed and dice tomatoes; set aside. In large saucepan, heat oil over medium heat; cook 2 tablespoons of the onion and garlic for 2 minute or until softened. Add reserved tomatoes, wine, basil and hot pepper sauce; bring to boil. Add mussels; cover and steam for 4 to 6 minutes or until mussels open. Discard any that do not open. Transfer mussels to serving bowl. Stir vinegar into tomato mixture;season with salt and pepper to taste. Pour over mussels; sprinkle with remaining onion.

Contributor: Canadian Living Magazine (November, 1990)

Yield: 2 as main cours

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