2 pounds fresh mussels
1/2 red onion, medium dice
1 tablespoon garlic, chopped
1 pint grape tomatoes
2 tablespoons fresh basil
3/4 cup white wine
3 tablespoons whole butter
Saute red onion, garlic, and grape tomatoes in 1 tablespoon butter. Add mussels and white wine. Cover pan and cook until mussels open. Finish with fresh herbs, remaining butter, salt, and pepper to taste.
Yield: 4 servings
Source: James Wielgopolski, Belmont Country Club executive chef