Mussels Provencale

• 1/4 cup olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 1 stalk celery, chopped
• 2 (28 ounce) cans tomatoes, drained & chopped
• 1 (7 ounce) can tomato paste
• 1 cup red wine or 1 cup white wine
• 1/4 cup chopped fresh basil (or 2 tsp dried)
• salt & pepper (to taste)
• 24 mussels

1. Wash mussels in several changes of cold water; using a sharp knife, remove beards.
2. Soak mussels for about 30 minutes in cold water containing a handful of salt& a handful of flour.
3. This will remove any sand inside the mussels.
4. In heavy saucepan, heat oil; saute garlic, onion& celery until soft but not brown.
5. Add tomatoes& simmer for about 10 minutes to evaporate the remaining liquid.
6. Add remaining ingredients (except mussels), cover& simmer for 30 minutes.
7. Just before serving, add mussels, cover& simmer for 3- 5 minutes to allow the mussels open.
8. Discard any that don't.

olive oil, garlic, onions, celery, tomatoes, tomato paste, red wine, fresh basil, salt, mussels

Taken from www.food.com/recipe/mussels-provencale-57540 (may not work)