2lb of mussels rinsed in cold water and picked through for dead'uns
1/2 stick of butter
1/4 cup finely diced onion
2 cloves of garlic minced
1+ teaspoon of Italian seasoning
1/2 can of diced tomato (fresh would be better but its January)
White wine about a cup to a cup and a half
The Griswold camp stove was my grandmothers. Last weekend I got it operation after probably a 40 or 50 year hiatus. The Dutch oven is also Griswold. Not Grandma's but just as good as my inlaws bought it for me years ago.
Butter and wine go in to melt and simmer
In goes the onion, Italian seasoning, garlic and tomato to simmer for a few minutes.
In go the mussels, cover with a lid bring to a boil got 5 to 7 minutes. About every 45 seconds pop open the lid and stir the mussels.
Pick out the mussels and put on a bowl. Discard any that did not open. Then pour the juice from the pot over the mussels and serve immediately with hard bread for dipping in the juice.
