Smoked Tomato & Caper Mussels

 Presented by Chef Michael Bowling

1 lb. Mussels

1 tsp. Garlic

1 tsp. Shallots

3 oz. White Wine

1 C. Smoked Tomatoes

2 Tbsp. Capers

Salt & Pepper

Put clean mussels in hot sauté pan. Add garlic and shallots, salt and pepper. Gently toss. When mussels start to open, deglaze with white wine. Add tomatoes and capers. Toss. Let simmer and serve with toasted bread.