Recipe - Steamed Mussels With Cinzano Scallions And Tomatoes

4 tablespoon Virgin olive oil
1 md Red onion; finely chopped
1 Garlic clove; thinly cut or sliced up
2 pound Mussels; scrubbed, debearded
8 ounce Cinzano rosso or other sweet
red vermouth
6 ounce Water
2 cup Chopped fresh tomatoes
4 Scallions; thinly cut or sliced up
Salt; to taste
Freshlyground black pepper;
to taste

In a 12 to 14inch sauté pan, sauté onion and garlic in olive oil until
softened but not browned. Add mussels, Cinzano, water and tomatoes and
bring to a boil. Cover and steam until all the mussels are opened (about 1
One half to 2 minutes). Remove cover, add scallions and stir until well mixed.
Season broth with salt and pepper and pour into warm serving bowl and
serve.

This recipe yields 4 antipasto