- 2 lb. Mussels
- 1 tbsp. Shallots (finely chopped)
- 1/2 tsp. Garlic (chopped)
- 1 tbsp. Parsley (chopped)
- 1/2 cup White Wine
- 1/2 cup Fish Stock
- 1/2 cup Cherry Tomatoes (cut in 1/2)
- Salt and Pepper to taste
- 1 tsp. Lemon Juice
- 2 oz. Soft Butter
Wash the mussels and remove beards.
Place in a hot pan with shallots, garlic, white wine, and fish stock.
Cook under cover until the mussels open (approximately 5 minutes).
Remove the mussels to a serving plate and keep warm.
Reduce the liquid by half, add the parsley and cherry tomatoes.
Swirl the liquid in the pan while adding the soft butter.
Season to taste with salt and pepper and lemon juice.
Pour the liquid over the mussels and serve with French bread.