Tomato Chili Mussels

• 1 oz. butter or margarine
• 1 T. olive oil
• 2 medium onions, sliced
• 4 cloves garlic, crushed
• 8 oz. can tomatoes chopped
• 2/3 C. dry white wine
• 1 T. hot taco sauce
• 1/4 t. chopped fresh chili (your choice as to heat)
• salt & pepper to taste
• 2 1/2 lbs. fresh mussels, scrubbed
  
  (Remember the rule, throw out any mussels that are open before cooking, and throw out any mussels that are still closed after cooking)
  
  

• Heat butter and oil together in a large saucepan. Sauté onions and garlic until onions are tender.
• Blend in tomatoes, wine, taco sauce, chopped chili and seasonings.
• Bring to a boil. Simmer 3 minutes.
• Add mussels. Simmer covered for about 5 minutes or until shells open. (Remember the rule!)
• Serve with a nice loaf of french or italian bread, or any other crusty bread. Garnish with a few mint leaves or sprig of parsley.