2. Once the sauce has thickened, add the mussels, stir, and adjust the heat so the sauce is simmering. Cover, and simmer until the mussels open, about 5 minutes.
3. Once the mussels have opened, (discard any that have not), stir in the basil, and drizzle with the remaining tablespoon of olive oil. Transfer the mussels to a serving bowl, and pour juices over. Serve immediately.
Note: Instead of the canned tomatoes, you can use 2 pints of cherry or grape tomatoes, halved.
Excerpted from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Tutti a Tavola. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Marina Marchese, co-author of The Honey Connoisseur, says some commercial honey "might not be 100 percent pure liquid gold."