½cupgood quality dry white wine, use one you'd like to drink
kosher salt and freshly ground black pepper, to taste
¼cupfreshly chopped basil or parsley, for garnish
Instructions
Be sure mussels are de-bearded, cleaned, and towel-dried to remove as much excess water as possible. Set aside.
In a large heavy skillet, heat olive oil on medium heat. Once oil is hot, add onion and stir/cook until soft. Add garlic and stir 1 minute, until fragrant. Add can of tomatoes with juices and wine, stirring well to combine and heat through, 1-2 min. Add kosher salt and freshly ground black pepper to taste.
Add mussels in a single layer in pan, cover with lid, and lower heat to simmer. Simmer just until all mussels are opened. Remove from heat and discard any mussels that haven't opened.
Serve warm, with chopped herb of your choice for garnish.
Notes
The broth is delicious when soaked up with your choice of rustic bread! Feel free to sprinkle on freshly grated parmesan cheese, if desired for extra yum.