Mussels with Tomato, Basil and Garlic

Serves 4 as a starter, 2 as a main course.
Ingredients
1 kg pack mussels
150 mls White Wine
½ Onion, finely chopped
1tbsp Oil
6 ripe Tomatoes, peeled, deseeded and chopped
2 fat cloves Garlic, finely chopped
8 fresh Basil Leaves
freshly ground Black Pepper
Wash the mussels in plenty of running water until the water runs clear.
Scrape off any barnacles with a sharp knife and pull off any visible beards.
Place the mussels in a pan with the wine.
Place a lid on the pan, bring to the boil for about 4 minutes until the mussels have opened.
Strain off the liquor and reserve, discard any mussels that have not opened.
Throw out the half shell without the mussel.
Place the mussel in the remaining half shell on a plate, keep warm.
In the meantime, heat the oil in a small pan.
Add the onion and cook until soft, add a dash of the cooking liquor to the pan then add the tomatoes and the garlic.
Cook rapidly until the tomatoes are a soft pulp.
Snip the basil leaves with a pair of scissors and add to the pan.
Pour the sauce over the shells and serve.