2TBMixed Fresh HerbsParsley, Chervil, or Basil, Chopped
4TBbuttercut into pieces
1MedTomatoCoarsely chopped
Instructions
Rinse and scrib mussels under cold running water. Using your fingers or a paring knife remove beards (strings that hang from the mussels' shells) and discard
In a large stockpot set over medium heat, combine wine, shallot, garlic, and salt. Simmer 5 minutes. Add tomatoes.
Add mussels, cover and increase heat to high. Cook until all mussels are open, about 5 MINUTES! Stir in herbs and butter.
Remove from heat. Divide mussels among four bowls, and cover with broth. Serve immediately.