Dad’s Mussels with Garlic, Tomatoes, and Capers

Instructions

1. Be sure mussels are debearded,
2. Thoroughly rinsed with cold water, and towel dry to remove as much excess water as possible. Only use mussels that are closed before cooking.
3. In a large heavy skillet, heat olive oil on medium heat.
4. Once oil is hot, add onion and cook until soft.
5. Add garlic and stir for one minute.
6. Add a can of tomatoes with juices, add salt and pepper. Lemon juice, capers, and wine stirring well to combine and heat through, 1-2 minutes.
7. Add mussels to the skillet, mix contents, cover with lid, then lower heat to simmer.
8. Continue to simmer until almost all mussels are opened.
9. Add fresh basil with one last stir and serve warm.

Do not eat all mussels that have not opened after cooking!