Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  1              large  onion -- sliced
  2                     garlic cloves -- minced
  1       28 ounce can  plum tomatoes in puree
  1       8 ounce bott  clam juice
     1/2           cup  dry white wine
     1/4      teaspoon  salt
     1/8      teaspoon  crushed red pepper
  2             pounds  small mussels -- scrubbed and beards
                        removed
  2        tablespoons  chopped fresh parsley green onions for
                        garnish

Preparation:

1. In 5-quart Dutch oven, heat olive oil over medium heat. Add onion and cook until tender and lightly browned, about 10 minutes. Add garlic; cook 2 minutes longer. 2. Stir in tomatoes with their puree, clam juice, white wine, salt, red pepper, and 2 cups water. Heat to boiling over high heat, stirring and breaking up tomatoes with back of spoon. Boil 3 minutes. 3. Add mussels; heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until mussels open, about 4 minutes. Discard any mussels that do not open. Stir in parsley just before serving. Garnish with green onions.

Nutritional Information:

1136 Calories (kcal); 34g Total Fat; (29% calories from fat); 111g Protein; 70g Carbohydrate; 254mg Cholesterol; 4047mg Sodium