Mussels Provencale

2 1/4 lbs mussels, cleaned

1/2 c. dry white wine

1 T. olive oil

2 onions, chopped

1 celery stalk, chopped

1 garlic clove, chopped

1 t. chopped fresh basil, plus extra to garnish

1 T. chopped parsley

1 bay leaf

1 T. tomato paste

1 14-oz can diced tomatoes

Salt and pepper

1 t. sugar

To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil, parsley, and bay leaf, and cook over low heat for 5 minutes or until softened but not browned.

Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.

Check the mussels to make sure they are tightly closed (tap any that are open, and if they do not close, throw them away). Put them in a casserole dish with the wine, over high heat and bring to a boil. Cook for about three to five minutes, until the mussels have opened, stirring frequently to ensure they are evenly cooked.

Pour the cooking liquid into the sauce and mix thoroughly; reduce a bit if you feel the sauce is too thin. Discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish. Pour the hot sauce over the mussels and heat through. Sprinkle with the extra chopped basil and serve at once.

Serves two.