Mussels a la Italian Grand ma Recipe

2 lbs blue mussels
4 onions and 1 head of garlic
8 oz butter
1 - 1 1/2 can of diced tomatoes or tomato sauce
100 ml dry white wine
2 table spoons chopped basil leaves 
1/4 teaspoon oregano
pepper
salt
flour



Mussels preparation: discard any that are chipped or open. Wash the mussels well in very cold water.  Remove the beards. I use a hard brush like this to clean the shells. In order to remove sand you need to soak mussels for 30 minutes or so in cold water with a handful of flour and salt mixed in the water.  Then wash them again and put on a towel to dry.

Melt butter in a large skillet and add finely chopped onions and garlic. Wait until it caramelizes.

Add diced tomatoes, oregano, and chopped basil. In a couple minutes pour in white wine and bring to boil on medium heat.

Place mussels into skillet, cover and steam for 4-5 minutes. Put in only one batch of mussels at a time if you don't have a large skillet or pot. If you add too many mussels to the pot many of them will not open.

Remove the lid, stir the mussels, cover again and let them steam for another 4-5 minutes. Discard any mussels that didn't open and serve with toasted Italian bread.