Steamed Mussels

4 pounds mussels
2 tablespoons olive oil (I triple this amount)
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine (I double this)
1 lemon, juiced
1 cup chicken broth, low-sodium (I double this)
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter
Add Crushed  hot peppers if you like Spicy

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute 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 the mussels open. Toss in the tomato, parsley and butter, recover 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.

One of My Favorites (This is not my original Recipe I just made a couple changes to it)

Pax East 2014 Photos Pictures Taken Saturday April,13 2014