Ingredients

Instructions

1. 1
   Wash mussels under cool running water, scrubbing the outside and debearding the mussels if present. To debeard, pull fibrous beard towards the hinge of the shell to remove, discard.
2. 2
   In a large stock pot, heat butter over medium-high heat. When butter starts to foam, add shallots and garlic. Stir and cook until shallots are transparent and garlic is soft, about 2-3 minutes.
3. 3
   Add tomatoes, stir and cook, about 2 minutes.
4. 4
   Add wine, lemon zest and half of lemon juice, stir to combine.
5. 5
   Quickly add the cleaned mussels to the pot, cover and steam for 3 minutes. Carefully open the lid and stir mussels. Cover and steam until mussels are opened up and cooked, about 2-3 minutes.
6. 6
   Season sauce with remaining lemon juice, salt, and pepper to taste. Top mussels with parsley and serve with lemon wedges and crusty bread, if desired.