• 1 tbls Vegetable Oil

• 2 tbls Minced Shallots

• 2 tbls Chopped Garlic

• 6 cups Cleaned Mussels

• 4oz White Wine

• 2 cups Diced Tomatoes

• 1 cup Chopped Scallions

• 1 pinch Salt & Pepper

• 1/4 lb Softened Butter

By Michael Morway

• Heat the oil, add the shallots and garlic and saute until tender.
• Add the mussels into the pan and bring back up to high heat.
• Deglaze the pan with white wine.
• Now add the tomatoes, scallions, salt and pepper, and softened butter.
• Lightly toss the pan until the butter is melted.
• Serve in a large bowl with the pan sauce either over pasta, or with garlic bread.