Instructions: Scrub mussels and remove beards. Discard any mussels that do not close when tapped. Drain, seed and dice tomatoes; set aside. In large saucepan, heat oil over medium heat; cook 2 tbsp of the onions and garlic for 1 minute or until softened. Add tomatoes, wine, basil and hot pepper sauce; bring to boil. Add mussels; cover and steam for 4-6 minutes or until mussels open.

Discard any that do not open. Transfer mussels to serving bowl. Stir vinegar (if using) into tomato mixture; season with salt and pepper to taste. Pour over mussels; sprinkle with remaining onions.

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