Olive Oil, 2 tbsp Butter, salted, 2 tbsp Shallots, 1 cup chopped Garlic, 6 cloves Canned Tomatoes, 2/3 cup Parsley, 1/3 cup Thyme, fresh, 3 tsp White Wine, 8 fl oz *Mussels, 3 lbs
Melt butter and olive oil in large frying pan. Add shallots and garlic. Saute until almost translucent. Add wine, tomatoes and spices. Stir and heat until boiling. Add Mussels. Cover and steam for approximately 8 minutes. Discard any unopened mussels. I like to serve over brown rice. You can also add freshly steamed asparagus tips. This is also yummy!