Steamed Mussels With Lovage

• 2 pounds mussels, washed, beards removed
• 1/2 cup dry white wine
• 2 tablespoons chopped shallot
• 2 cups diced tomato or halved cherry tomatoes
• 3 tablespoons unsalted butter
• Generous grinding of black pepper
• 3 tablespoons coarsely chopped young lovage leaves
• Crusty bread

1. In a large skillet or saucepan fitted with a lid, combine the mussels, wine, shallot, tomato, butter and pepper.
2. Add 2 tablespoons of the lovage.
3. Cover and place over high heat until most of the mussels open.
4. Shake the pan and continue to cook for 1 minute.
5. Transfer to a serving bowl; sprinkle with the remaining lovage.
6. Serve with bread.

mussels, white wine, shallot, tomato, unsalted butter, generous grinding of black pepper, lovage leaves, crusty bread

Taken from cooking.nytimes.com/recipes/8798 (may not work)