Moules Provençale

Ingredients: 

For two people:

• 1 kilo fresh mussels, cleaned and de-bearded


• 3 or 4 decent-sized tomatoes, diced


• About 150g chopped shallots (I used only 2 shallots but they were the size of lemons)


• 2 chopped cloves of garlic


• Large knob of butter


• Olive oil


• Fresh, chopped rosemary, thyme, parsley


• One or two bay leaves


• Half a bottle of dry, white wine

Instructions: 

• Melt the butter and a sploosh of olive oil in the bottom of a large pan (that has a tight-fitting lid)


• Toss in the shallots and garlic, covering them in the oil and butter


• After a couple of minutes, bung in the tomatoes and fresh herbs, stirring often


• Once the mixture has softened, throw in the mussels and the wine


• Place the lid on firmly and cook for 5-10 minutes, or until the mussels are open (stir occasionally so that they cook evenly)


• Serve with fresh bread