Adapted from Recipe by Ina Garten
3 lbs of fresh mussels
1/3 C all purpose flour
2 T butter
2 T olive oil
1 C of coursely chopped onion
1 1/2 T minced garlic
1/2 C of chopped canned tomatoes or 3/4 C of chopped fresh tomatoes
1/3 C chopped parsley
1 T fresh thyme leaves
1 C dry white wine
1 t kosher salt
1/2 t ground black pepper
To clean the mussels:
Put mussels in a large bowl with 2 Qts of water and the flour and soak for 30 minutes. This promotes the mussels to disgorge any sand in their shells.
Drain the mussels, remove any beard, scrub with a brush or scrape off with a knife any dirt of growths on the shells. Soak in cold water till ready to put in the pot. Discard any mussel whose shell is not tightly shut.
In a large stockpot, heat the butter and olive oil over medium heat.
Add onions and cook for 5 mins.
Add garlic and cook for about 3 more mins. till garlic golden and onion translucent.
Add all the other ingredients (except the mussels) and bring to a boil.
Add the mussels, stir well, cover the pot, cook over medium heat for 3 mins.
Uncover, stir well, cover and cook for 3 more minutes.
Check to make sure mussels are cooked. (The meat will be attached only to one shell and not to both).
Pour into a large bowl and serve!