Steamed Mussels with Cinzano, Scallions and Tomatoes

• 4 tbsp. virgin olive oil
• 1 md. red onion, finely chopped
• 1 clove garlic, thinly sliced
• 2 lb. mussels, scrubbed and debearded
• 8 fl. oz. Cinzano Rosso
• other sweet red vermouth
• 6 fl. oz. water
• 2 cups chopped fresh tomatoes
• 4 scallions, thinly sliced
• Salt, to taste
• Freshly ground black pepper, to taste

1. In a 12- to 14-inch saute pan, saute onion and garlic in olive oil until softened but not browned.
2. Add mussels, Cinzano, water and tomatoes and bring to a boil.
3. Cover and steam until all the mussels are opened (about 1-1/2 to 2 minutes).
4. Remove cover, add scallions and stir until well mixed.
5. Season broth with salt and pepper and pour into warm serving bowl and serve.

virgin olive oil, red onion, clove garlic, mussels, other sweet red, water, tomatoes, scallions, salt, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/5519 (may not work)