Red Sauced Fresh Mussels

Everybody cooks fresh mussels in white wine.
which is the best way to do it, but for a change,
I like to add some tomatoes to the stock pot
giving this mussel dish a mediterranean look.

Ingrdients:
1 cup dry white wine
1 cup canned diced tomatoes with juice
2 Tbls. chopped fresh garlic
2 Tbls. chopped fresh basil
2 Tbls. chopped fresh parsley
1 tsp. old bay seasoning
1 tsp. salt
1/4 tsp. white pepper
2 lbs. mussels - scrubbed if needed
1 Tbls. cornstarch
cooked pasta of your choice
olive oil

Directions:
In a large saucepan, bring wine, tomatoes, garlic,
basil, parsley, old bay sesoning, salt, and pepper to a boil.
Add mussels to pan, cover, and simmer for 6-8 minutes,
until all mussels have opened, discard any that don't open.
Stir in cornstarch and simmer until thickened, stirring constantly.
Serve over warm pasta of your choice, angle hair is a good one.
Drizzel with olive oil.