Steamed Mussels with White Wine and Garlic

Method

Directions

1. 1
   In a large shallow stockpot heat butter and olive oil over medium-high heat.
2. 2
   When butter starts to foam, add shallots and garlic. Stir and cook until shallots are transparent and garlic is soft, about 2 to 3 minutes.
3. 3
   Add tomatoes, stir and cook, about 2 minutes.
4. 4
   Add wine, lemon zest and 1 tablespoon lemon juice, stir to combine.
5. 5
   Quickly add the mussels to the pot, cover and steam for 3 minutes. Carefully open the lid and stir mussels.
6. 6
   Taste sauce and season with remaining lemon juice, salt, and pepper as desired. Top mussels with parsley and serve with toasted french bread and lemon wedges.