1/4 cup extra virgin olive oil
1/2 diced onion
2 cloves of garlic, chopped
2 cups dry white wine
2 cups diced ripe plum tomatoes or one (15 oz.) can diced plum tomatoes in juice
1 1/2 by 2-inch strip orange zest, cut into slivers
2 basil leaves sliced
1/2 tsp. kosher salt
Freshly ground black pepper
3 pounds mussels (about 6 dozen), washed, beards removed
4 diagonally sliced pieces of Italian or French bread
1/4 cup slivered fresh basil leaves
Combine olive oil, onion and garlic in large, broad saucepan or deep skillet.
Heat, stirring, over medium-low heat until onion is tender but not browned, about 5 minutes.
Add wine and bring to a boil.
Boil for 3 minutes.
Stir in tomatoes, orange zest, basil leaves, salt and pepper.
Bring to a boil.
Add mussels and cook, covered, over high heat until all the mussels have opened, about 10 minutes.
Do not lift cover while cooking or you will quickly lose the heat needed to open the mussels.
Remove opened mussels to large bowl and cover with foil.
Leave unopened mussels in pot and cook, covered, for a few more minutes.
If mussels refuse to open, discard them.
Place slice of bread in bottom of 4 shallow soup plates.
Top with mussels, dividing evenly.
Top with sauce and sprinkle with fresh basil.