Moules à la Provençale

3 lb mussels

2 Tbsp olive oil

1 onion, chopped

3 garlic cloves, minced

1 ½ tsp herbes de Provence

1 ½ tsp dried basil

1 can diced tomatoes

2 Tbsp tomato paste

2 Tbsp chopped fresh parsley

Rinse mussels and snip off beards.

Discard any that do not close when tapped.

Set aside.

In large saucepan, heat oil over medium heat.

Fry onion, garlic and herbs, stirring, until onion is softened, about 3 minutes.

Add tomatoes and tomato paste.

Bring to a boil and simmer for about 10 minutes, until sauce is slightly thickened.

Add mussels and stir well. Cover and steam over medium heat, stirring occasionally, until mussels open, about 5 minutes.

Discard any that do not open.

Serve in bowls, with parsley and some nice crusty bread.