2 pounds cultivated mussels 2 cups white wine 1/4 cup olive oil 2 tablespoons butter 5 cloves garlic, chopped palmful of parsley, chopped 3 counts lemon juice 1 can organic diced tomatoes, drained and rinsed rinsed 2 whole wheat ciabatta rolls salt and pepper to taste Put the mussels in a bowl with water and ice for about a half hour to get rid of all sand and crap on them then drain using a pasta drainer. Discard any open mussels. Heat the oil and butter in a deep pan that has a lid that fits on it, uncovered. Saute the garlic. Add wine, parsley, lemon juice, tomatoes and salt and pepper until simmering. Add mussels and cover, checking periodically and stirring until most mussels open. Mine took about twenty minutes all told. Discard any mussels that did not open. Serve with bread to dip!

2 pounds cultivated mussels
2 cups white wine
1/4 cup olive oil
2 tablespoons butter
5 cloves garlic, chopped
palmful of parsley, chopped
3 counts lemon juice
1 can organic diced tomatoes, drained and rinsed rinsed
2 whole wheat ciabatta rolls
salt and pepper to taste

Put the mussels in a bowl with water and ice for about a half hour to get rid of all sand and crap on them then drain using a pasta drainer. Discard any open mussels. Heat the oil and butter in a deep pan that has a lid that fits on it, uncovered. Saute the garlic. Add wine, parsley, lemon juice, tomatoes and salt and pepper until simmering. Add mussels and cover, checking periodically and stirring until most mussels open. Mine took about twenty minutes all told. Discard any mussels that did not open. Serve with bread to dip!