Penobscot Bay Mussels

• 2 lbs fresh mussels, from Penobscot (or other Maine)
• 1 medium onion, diced
• 1 large tomatoes, seeded and diced
• 2 tablespoons capers
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1 teaspoon garlic, chopped
• 1 cup white wine
• 4 fresh basil leaves, sliced thinly or chiffonade

1. Rinse and debeard mussels, discarding any with open shells.
2. Place oil and butter in a large saute pan and place over medium heat until butter has melted.
3. Add onion and saute until transparent.
4. Add the remaining ingredients (except the basil).
5. Cover and cook over medium-high heat for 8 minutes, or until all the shells have opened.
6. Add basil and stir, until it has wilted.
7. Divide mussels into 4 bowls, top with broth and serve with lots of crusty bread for dipping.

fresh mussels, onion, tomatoes, capers, extra virgin olive oil, butter, garlic, white wine, basil

Taken from www.food.com/recipe/penobscot-bay-mussels-455278 (may not work)