Steamed Mussels Recipe

For the broth: In a sauce pan heat the oil and sweat the onions until they appear transluscent. Add the remaining ingredients and bring to a simmer. Let simmer for 30 minutes, season to taste.

Strain the sauce through a cheese cloth, and reserve the broth for the mussel dish. Use the remaining strained out tomatoe puree at your discretion.

For the dish: Preheat a heavy pot on the stove and add the oil. Add the mussels, shallots, garlic, white wine, tomato broth; cover and shake the pot.

Bring to simmer, add the tomatoes and black olives and steam until all mussels are open, making sure to shake the pot frequently.

Divide the mussels onto soup plates and spoon some broth and chopped tomato over it; sprinkle with fresh chopped parsley.