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.