24 mussels
1 tbsp. olive oil
2 white onion , diced
1 tbsp. garlic, minced
1 tbsp. tomato paste
2 tbsp. red wine
1 3/4 cup tomatoes, crushed
1 tsp. fresh basil, chopped
1 tsp. fresh oregano, chopped
1 small bay leaf
salt and pepper ( to taste)

Sauté onions and garlic in oil until onions are transparent.   Add tomato paste
and cook 1 minute.  Add half the wine, reduce, then add remaining wine, tomato,
herbs and seasoning.  Simmer 15 to 20 minutes.  Remove bay leaf.  Cover and
steam mussels in a small amount of water over high heat until open (5 to 8 minutes).
Pour sauce over mussels.  Serves 2.