Emily's Mussels in Wine

With a stiff brush, scrub mussels with running cold water to remove sand or beards.

In a 5-quart Dutch oven or saucepot, over medium heat, in hot oil, cook onion and garlic until tender.

Stir in tomatoes with their liquid, wine and basil.

Then heat to a boil over high heat.

Add mussels and once again heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until mussels open, about 5 minutes.

Serve with bread and salad.