Steamed Mussels with Garlic White Wine Sauce

Step 1: Heat oil in a large, heavy pot over medium heat, then melt the butter.

Step 2: Add the garlic and onion. Cook, stirring occasionally, until the onion is soft and fragrant, about 3 minutes.

Step 3: Turn the heat to high, add the wine, and bring it to a boil. Simmer for 2 minutes, until the harsh alcoholic smell is gone.

Step 4: Stir in the tomatoes, add the mussels, and stir to coat them lightly in the sauce.

Step 5: Cover the pot, lower the heat to medium-high, and cook, shaking the pot once or twice.

Step 6: Cook until the mussels open, about 6 to 8 minutes.

Step 7: Toss through the parsley and season to taste with salt and pepper. Taste before adding salt, as the mussels are already salty.

Step 8: Drizzle with extra-virgin olive oil. Serve with lemon wedges on the side so everyone can use as much as they like. Serve immediately with crusty bread to mop up the sauce.