3 lb Mussels
9 Plum tomatoes, peeled, seeded and chopped
Olive oil
2 T Finely chopped garlic
1 t Crushed dried chili peppers
Salt and pepper
1/3 c White wine
2 T Chopped fresh parsley
1/3 c Hot water

Scrub mussels and hold in cold water. Heat tomatoes in a little hot oil until softened, about 10 minutes. In large saucepan heat garlic, chili peppers, salt and pepper in 2 tablespoons oil until garlic is slightly browned, stirring frequently. Add mussels, white wine and parsley. Cook, stirring, 1 minute. Add tomatoes and hot water. Cover and cook until mussel shells open, about 5 to 10 minutes. Spoon mussels and liquid into soup plates. Discard any mussels that have not opened.