Mussels With Tomato and Basil

• 50 to 60 mussels
• 1/4 cup dry white wine
• 1 tablespoon finely chopped shallot or onion
• 2 tablespoons olive oil
• 6 ounces tomatoes, peeled, seeded and chopped
• 3 cloves garlic, finely chopped
• 8 leaves basil
• 1 teaspoon chopped parsley
• Salt and freshly ground pepper to taste

1. Clean the mussels and put them in a large saucepan on high heat.
2. Sprinkle in the white wine, cover and cook until the mussels open.
3. Remove from heat as soon as they have opened, strain off the liquor and keep it.
4. Debeard the mussels and discard one-half of each shell.
5. Set the mussels in half-shells on a serving dish.
6. Preheat oven to 350 degrees.
7. Soften the shallots in the olive oil over moderate heat and add about one cup of the mussel cooking liquor.
8. Reduce the mussel liquor until it has almost disappeared, then add the tomatoes, heat through and add the garlic.
9. Warm through again to drive off some but not all of the volatility of the garlic, then add the basil, freshly snipped.
10. Add the parsley and season the sauce with salt and pepper.
11. Heat the mussels through in the oven; don't overdo it or they will toughen.
12. Spoon the sauce into the mussel shells and serve.

mussels, white wine, shallot, olive oil, tomatoes, garlic, basil, parsley, salt

Taken from cooking.nytimes.com/recipes/3019 (may not work)