2 lb Mussels in shells; washed and bearded
1/2 c White wine
1 c Crushed tomatoes
4 Garlic cloves; minced
2 tb Asian chile sauce* (found in asian markets; snacha)
Fresh cilantro
Lime wedges

Mix wine, tomateos, garlic and chile sauce together in a 2 quart saucepan with mussels. Cover and bring to a boil over high heat. Steam mussels until just open, about 3 minutes. Place mussels on serving dish and pour remianing liquid over mussels.

Yield: 4 servings as an appetizer, 2 servings as an entree.