|Mussels||1 Pound, scrubbed and debearded|
|Olive oil||1 Teaspoon|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned no salt added tomatoes||14 1⁄2 Ounce, chopped with juice (1 Can)|
|White wine/Clam juice||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Chopped fresh oregano||2 Teaspoon|
In a large saucepan over medium heat, heat the oil and saute the onions and garlic for 1 minute, or until tender.
Add the tomatoes (with juice), wine or clam juice, lemon juice, parsley and oregano.
Add the mussels and cook until they have opened, about 10 minutes.
Discard any mussels that have not opened.