4 pounds mussels
2T olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth
Pinch of red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2T butter

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any broken shells. Heat oil in a 6 to 8 quart stockpot. Sauté the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes. Cover the pot and steam over medium-high for 5 minutes until mussels open. Toss in the tomato, parsley and butter. Re-cover the pot and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to soak up the broth.

Makes 4 servings