Mussels with Old Bay & Cherry Tomato Broth

Begin with cleaning your mussels thoroughly. In a large pot, heat the oil over medium heat. Add the shallots and garlic and cook for a few minutes until they are softened. Add the Old Bay, salt, pepper, and tomatoes. Stir everything nicely once and then toss in the mussels.

Pour in the stock and dry wine and raise the heat to high. Cover the pot and cook until all of the mussels are opened, no more than 6 or 7 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl, discarding any that didn’t open. Simmer the broth for an extra 3 minutes to reduce it slightly and then add the butter and cilantro. Ladle the liquid over the mussels and top with the lemon slices. Serve immediately with toasted garlic bread.