• 2 dozen blue mussels -- rinsed, drained
• 1 cup dry white wine
• 2 tablespoons finely-chopped garlic
• 1 can diced tomatoes - (8 oz) -- with juice
• 1 teaspoon salt
• 1/4 teaspoon freshly-ground white pepper
• 1/2 cup chopped fresh basil - (loosely packed)
• 2 tablespoons chopped fresh parsley

1. In a large saucepan, combine all ingredients except mussels. Bring to a boil and add mussels, cover and simmer for 6 to 8 minutes until all mussels have opened. Remove cover and simmer 2 more minutes. Serve hot with garlic bread and your favorite wine.

This recipe yields 4 servings.