3 shallots, chopped

1/4 cup (60 ml) butter

1/2 cup (125 ml) red wine

1 can 14 oz (398 ml) crushed tomatoes

1/2 teaspoon (2.5 ml) dried thyme

Salt and pepper

4 lb (2 kg) mussels, trimmed

In a saucepan, soften the shallots in the butter.

Add the wine and bring to a boil. Add the tomatoes and thyme. Season with salt and pepper.

Bring to a boil. Add the mussels. Cover and cook for about 5 minutes or until the mussels have opened. While cooking, stir the mussels once or twice.

Serve with a green salad and French fries.

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