With some experimentation and input from several sources, this recipe now prevails as one of our favorites. As always, use this recipe as a guideline and add or delete or change ingredients to your taste.

1 frozen 2lb., bag of Black Shell Mussels

8 Roma Tomatoes, seeded and diced

3 Shallots or 1 small onion diced

1 teaspoon

1 tablespoon of Thyme

2 tablespoons of butter

2 tablespoons of olive oil

½ cup of dry white wine

Bring a large pot of water to boil, add the bagged mussels and cook for 7 to 10 minutes or as directed. When cooked, remove mussels from the bags, place in a colander allowing them to drain and set aside.

In a large 16 inch skillet heat oil to medium high. Sauté onion, garlic and pepper flakes.

Add another log on the fire and add the tomatoes cooking on high heat. Reduce the liquid to about one half cup. Maintaining high heat, add the wine and reduce once more.


Adjust the fire to medium heat and or move skillet away from heat. Add butter, melt and stir making a magnificent sauce.


Place the mussels in the sauce and toss gently trying not to break the shells. Discard any mussels that have not opened.


Divide and serve hot as a main, side dish or even on pasta. It’s Magnifico!!