Mussels with Tomato Sauce

Rinse the mussels under cold running water. Remove the beards, and discard any that are open.

Peel and finely chop the onion. Remove the core from the tomatoes. Blanch in boiling water, peel, and dice. Rinse and dry the herbs, then remove the leaves and chop.

Heat the olive oil in a pan, and sauté the onion and garlic. Add the tomatoes, and cook for 3-5 minutes. Add the mussels and the herbs (minus some for garnish), season with salt, and cover. Cook for about 10 minutes, simmering until the mussels have opened. Discard any that do not open by the end of the cooking time.