(Pulling) Mussels from Michelle

(Adapted from Bon Appetit)

I'm on a total roll lately with the good grub. Feeling rather smug if the truth be told. And its dishes like this that validate my passion for good food. The best dishes are created with simple, fresh ingredients, and a lot of wine! Wonderful dish - soft, buttery mussels, a great loaf of bread, and two very satisfied diners.

Olive Oil
4 garlic cloves & 2 shallots, finely chopped
1 tsp dried red chilies
a handful of cherry tomatoes, halved
Approx 2 cups dry white wine (I used gewertz)
1 lemon, cut into 3 thick slices
a bunch of chopped fresh parsley, basil and tarragon
2 1/2 lbs fresh mussels
Good break to soak up the goodness

Saute onion, garlic and crushed red pepper in olive oil, about 4 minutes. Add wine, lemon slices and tomatoes - bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring a few times to rearrange mussels, about 4-6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced, about 3-4 minutes. Add fresh herbs. Season to taste. Pour broth over mussels. Nom nom ensues.