4 pounds Mussel, whole 1/4 cup Olive Oil 2 tablespoons fresh Garlic, chopped 2 tablespoons Shallots, chopped 1 cup White Wine 3 cups Clam broth 1 tablespoon Red Pepper Flakes 3 tablespoons Dijon Mustard 1 tablespoon fresh Thyme, julienned 1 tablespoon fresh Basil, julienned 1 cup fresh Tomato, diced 6 each Lemon wheels
1) In a 4 qt. stock pot heat the oil. 2) Add the shallots and garlic, lightly brown. 3) Add Mussels, Wine, Broth, Red Pepper flakes and Mustard. Cover pot and bring to boil. 4) When Mussels start to open then add remaining ingredients and cook until all Mussels have opened.