Steamed Mussels with Sauce Poulette

• 2 kg (4 lbs) small black mussels

Wash the mussels and remove their beards under running water, then drain.

Melt the butter over a medium heat in a wide, 10 cm (4 in.) deep saucepan. Soften the mirepoix in the butter for 2-3 minutes. Do not let the butter brown. Add the garlic, herbs and pepper.

Add the wine, stock and tomato and bring to the boil over a high heat. Add the mussels and fit a tight lid to the pan.