steamed mussels in garlic, tomato and white wine

Usually I only eat mussels in the summer, when Mom is visiting from Maine and we dine at places like Andina, Higgins and Jake's in Portland. I have made mussels once or twice, and now that I have sampled some of Portland's best, I felt like making them for dinner.

Ingredients

3 T olive oil
1 shallot, sliced
1 fennel bulb, sliced thin
2 cloves garlic, peeled and mashed open
1 can diced tomatoes
1 cup white wine
sprigs of fresh thyme
salt and fresh ground black pepper to taste
1 lb. fresh mussels in the shell, cleaned and beards removed (I used Penn Cove, WA, mussels)
3 T chopped parsley

Heat oil in a large, deep pan. Add shallot, fennel, garlic and sauté until tender. Season with salt and pepper, add tomatoes, white wine and bring to a boil. Add mussels to the pan, reduce heat and cover, letting the mussels steam until they open, about 3 minutes. Toss in the chopped parsley, stir mussels with tomatoes and broth, and serve with garlic bread. Dinner for one, or an appetizer for two. :)

Just as good as any restaurant- a luxurious, easy to prepare dish that won't break the bank. I'm sure I'll make mussels again before summer.