Mussels with Tomatoes, Basil and Garlic

Ingredients:
2 pounds mussels
1-1/2 teaspoons vegetable oil
1/2 cup finely diced onions
2 teaspoons crushed garlic
1 can (14 oz.) tomatoes, drained and chopped
1/3 cup dry white wine
1 tablespoon chopped fresh basil (or 1/2 teaspoon dried)
1-1/2 teaspoon chopped fresh oregano (or 1/4 teaspoon dried)

Directions:
Scrub mussels under cold water; pull off hairy beards. Discard any that do not close when tapped. Set aside.

In large non-stick saucepan, heat oil; saute onions and garlic for 2 minutes. Add tomatoes, wine, basil and oregano; cook for 3 minutes, stirring constantly.

Add mussels; cover and cook until mussels fully open, 4 to 5 minutes. Discard any that do not open. Arrange mussels in bowls; pour sauce over top.