Steamed Mussels


1 lb of fresh mussels, rinsed and de-bearded
2 tbsp whole butter
1 tbsp olive oil
1 tbsp shallots, minced
1 tsp garlic, minced
½ cup white wine
¼ cup diced tomatoes
2 tbsp fresh parsley, chopped
2 tbsp butter (to finish sauce)


Melt butter and olive oil in hot sauté pan, add shallots and garlic, cook until tender. Add mussels (note: never use mussels that are already open). Saute mussels for a minute until coated with butter. Add white wine and cover. Stir occasionally until all mussels are open (note: never use mussels that do not open after cooking). Once all mussels are steamed open, remove from sauté pan and place in serving dish, leaving all remaining juices in saute pan. Bring remaining juices to a boil, add tomatoes, chopped parsley and stir in remaining butter. Season with salt & pepper. Pour sauce over mussels. Serve with crunchy baguettes or crusty French bread.