Katie'S Moules Provençale

• 2-3 pounds mussels (rinsed and cleaned)
• 1 pound whole yellow cherry tomatoes
• 2 large heirloom tomatoes (rough chop)
• 2 shallots (diced)
• 1 cup dry white wine
• 1 lemon (halved)
• salt and pepper
• olive oil
• 1-2 loaves crusty bread

1. In a large pot, heat lots of olive oil over medium heat. Add the shallots and onion to the oil and cook for 5 minutes. Add garlic and cook for 2 more minutes. Add salt and pepper.
2. Add the tomatoes (both heirloom and cherry) to the pot and cover. Cook for about 7 minutes, until the cherry tomatoes start to pop and release their juices.
3. Once the juices are oozing in the pan, add the white wine and half the lemon juice, and bring to a slow simmer. Add more salt and pepper to taste and cook for 10 minutes.
4. Prep your mussels while your sauce is preparing. Rinse the mussels several times to remove any sand and grit. Discard any broken mussels and mussels that aren't tightly shut.
5. Toss the mussels straight into the pot of delicious tomatoes and give it a stir. Cover tightly with a lid and let steam just until the mussels have opened. This will take somewhere between 5-10 minutes, depending on your mussels. Discard any that do not open. Make sure all the mussels are coated in the sauce. Pour the mussels into a large serving bowl, or eat straight out of the pot. Squeeze the other half of the lemon over the mussels and serve with LOTS of crusty bread.

mussels, yellow cherry tomatoes, tomatoes, shallots, white wine, lemon, salt, olive oil, loaves crusty bread

Taken from food52.com/recipes/14980-katie-s-moules-provencale (may not work)