Spaghetti with Mussels

Blanch the tomatoes in boiling water. Rinse in cold water and peel. Quarter, remove the seeds, and coarsely chop. brush the mussels thoroughly under running water. Discard any open mussels.

Add the mussels and wine into a pot. Cover and cook over low heat for 8 minutes, until the mussels have opened. Peel and finely chop the onion and garlic. Remove the mussels from the cooking liquid, and keep warm. Discard any mussels that haven't opened.

Heat the oil in a pan, and sauté the onion and garlic. Deglaze with the mussel cooking liquid. Add the tomatoes and simmer for 20 minutes. Cook the spaghetti in boiling salted water until al dente.