Les moules à la bordelaise

• 2 kg bouchot mussels
• 60 g butter
• 70 g

Scrub and debeard the mussels under running water, discarding any that are slightly open.

Melt half the butter in a pan, add the shallots and soften over a gentle heat. Mix in the tomatoes then set aside.

Place the mussels in a large pan with the wine. Cover and place over a high heat for a few minutes, shaking the pan. As soon as the mussels start to open, take the pan off the