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Steve Webster, Maryland Wholesale Seafood Market

2        tblsp softened butter
3        tblsp  minced garlic
1        tblsp shallots, chopped
2.5     tblsp chopped fresh parsley
2        tsp lemon juice
2        medium fresh tomatoes
1/2     lemon
1.5     lbs fresh Restaurant Ready Whitewater Mussels
1/2     cup white wine
3/4    cup heavy cream

In a large bowl, stir together the butter, 1 tblsp of garlic, shallots. 1/2 tbsp parsley, lemon juice, plus salt and pepper to taste. Cut the lemon into 4 wedges.   In 4 quart pot, melt the herb butter over moderate heat. Stir in lemon wedges with the remaining garlic and cook for 1 minute. Add mussels and cook for 1 minute. Add white wine, cream and simmer covered until mussels open. (about 5 minutes) Discard any unopened mussels. Stir in tomatoes and parsley. Divide between 2 warm soup bowls and garnish with tomato and parsley. Serve at once with warm, crusty bread!