Mussels in Chunky Tomato Broth

From Cindy Fallin's Kitchen:
3 tbs butter
4 cloves garlic, minced
2 (14.5 oz) cans of diced tomatoes with garlic, oregano and basil
1 c white wine (pinot grigio works well)
3 lbs mussels
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Rinse mussels in cold water and let soak for a few minutes. Drain and repeat 2 more times. This will remove grit. If mussels have not been de-bearded, you will need to remove the hairy fibers.
Saute garlic in butter until soft in a pan large enough to hold the mussels. Add tomatoes and wine and cook for a few minutes over medium-high heat. Add muscles and cover, stir occassionally.
When Mussels open they are done (about 10 minutes). Discard those that don't open. Serve in bowls with broth. As an entree this will serve 3.
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Notes: To serve more, figure 1 lb mussels per person. If you want a heartier dish, add pealed raw shrimp to the broth a few minutes before adding the mussels.