1. In a large stockpot, heat oil over medium-high heat. Add shallot, garlic, and thyme and sautee just to flavor the oil, about 60 to 90 seconds. Do not brown garlic.

2. Add mussels and toss well. Add wine, lemon juice, and red pepper flakes. Cover pot and steam over medium-high heat until mussels open, about 7 minutes.

3. Peel tomato by scoring an X in the bottom. Drop in a small pot of boiling water for 30 seconds, then drop in cold water. Drain and remove peel. Remove seeds and dice tomato into 1/2-inch pieces. Add to mussels along with parsley, basil, and butter and toss to mix. Cover pot and steam for another minute to soften tomato and herbs. The tomatoes should not completely melt into the sauce.

4. Toss again and serve with grilled or toasted bread to dip into the broth if desired.

Source: Hannaford fresh Magazine, July - August 2013