White wine mussels

I am actually surprised to see that Cold Storage is selling a big pack of mussels/white clams for a dollar plus. So cheap, must buy! My favourite way of cooking mussels is using the Portuguese spicy premix sauce but lately I can't get it hence have to try other ways of cooking. I miss the white wine mussels from Esmirada restarant so here it is, my version of white wine mussels. Remember to serve the mussels with the white wine sauce, its so flavorful that we gulp it down like drinking soup.

Ingredients
1 pack of mussels from cold storage (approx. 600g @ $1.50)
4 garlic cloves (minced)
2 inches ginger (cut into thin strips)
1 tomato (cut into cubes/ wedges)
1/2 white onion (cut into cubes)
1/2 - 1 red chilli (sliced)
1/2 cup white cooking wine
Fresh parsley or 1 tsp mixed dried herbs
Dash of black pepper, salt

Methods
1. Rinse and soak mussels in a bowl of cold water for 20 mins to expel sand.
2. Remove any beard (byssal threads) from mussels by pulling it out and discard the beard.
3. Remove mussels from the dirty water, brush and rinse then set aside.
4. Heat pan with oil and saute garlic, ginger and onion for awhile.
5. Stir in tomato cubes and mussels, white cooking wine and cover with lid.
6. Once the shells are opened, add in chilli, black pepper and parsley/ mixed dried herbs. Add salt to taste.
7. Mix well and serve.