Categories: Seafood 
      Yield: 2 servings 
  
      2 lb Mussels 
     19 oz Tomatoes, can 
      2 tb Olive oil 
    1/4 c  Green onions; sliced 
      1 cl Garlic; minced 
    2/3 c  Dry white wine 
           - or chicken stock 
      1 ts Dried basil 
    1/4 ts Hot pepper sauce 
    1/2 ts Balsamic  vinegar (optl) 
           Salt 
           Pepper 
  
  Scrub mussels and remove beards. Discard any mussels that do not close 
  when tapped. Drain, seed and dice tomatoes; set aside. 
  In large saucepan, heat oil over medium heat; cook 2 tbsp of the onions 
  and garlic for 1 minute or until softened. Add tomatoes, wine, basil and 
  hot pepper sauce; bring to boil. 
  Add mussels; cover and steam for 4-6 minutes or until mussels open. 
  Discard any that do not open. Transfer mussels to serving bowl. 
  Stir vinegar (if using) into tomato mixture; season with salt and pepper 
  to taste. Pour over mussels; sprinkle with remaining onions.