Step 1

Rinse mussels in cool water removing any beards or detritus. USe a scrub brush if needed. Keep cool until ready to cook.

Step 2

Melt butter with a splash of olive oil in a stockpot or dutch oven large enough to hold the mussels, giving them plenty of room to not be crowded. 6-7 quarts.

Step 3

Add the diced shallots to the butter and let cook for 2-3 minutes.

Step 4

Add the garlic, tomatoes, and wine and give it a good stir to combine.

Step 5

Place a cover on the pot and allow it to come to a boil.

Step 6

Add the mussels onto the top of the tomato mixture. Do not stir them in.

Step 7

Put the lid back on and allow them to steam for 5 minutes or until all the mussels open.

Step 8

Add fresh herbs of your choice and toss mussels with the broth mixture thoroughly.*

Step 9

Put the lid back on and let it sit for a few minutes until you're ready to serve.