In a large saute pan over high heat, bring the oil to the verge of smoking. Then add the onions, reduce the heat to medium-high and cook the onions until softened. After cooking the onions 2 to 3 minutes, add the potatoes and garlic. Again cook for 2 minutes, and then finish with the wine. Allow the wine to reduce by half, and then add the mussels and sun-dried tomatoes. Season with salt and pepper and allow the mussels to warm and the liquid to reduce again, one-quarter volume total. Finally, add the herbs, stir and serve with bread of choice.
Recipe courtesy of Robert Irvine