Mussels, Mediterranean-style

1 onion chopped
2 tsp minced garlic
1 tbsp olive oil
4 ripe plum tomatoes chopped
1 green pepper chopped
1 tbsp drained capers (optional)
1 tsp each dried basil and oregano leaves
1 lb mussels

In large fry pan over medium heat, heat oil, add onions and garlic, stir often and cook for 3 min. Add tomatoes, peppers, capers and seasoning. Stir often until tomatoes start to break down - about 5 to 7 minutes.
Rinse mussels. Discard any mussels that are open. Stir into thickened tomato mixture. Cover and cook until most mussels open, about 6 minutes. Stir halfway through cooking. Discard any mussels that are not open after 6 minutes. Add salt if needed. Serve in wide soup bowls with crust bread for dipping.