Instructions: 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 boil. Boil 3 minutes.

Stir in tomatoes, orange zest, sprig of basil, salt and pepper. Bring to 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 basil.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.