• 3 # mussels

• 2 T. salt

• ¼ cup fresh chopped parsley

• 6 large shallots

• 1 large garlic clove

• 2 T. unsalted butter

• 2 medium fresh tomatoes

• 1 ½ t. dried basil

• 2 T. cognac

• 4 T. butter

Soak mussels in salt for ½ hour.  Scrub, removing beard and discarding any open
ones.  Melt 2 T. butter.  Sauté parsley, shallots and garlic for 5 minutes.  Add tomatoes and basil.  Add cleaned mussels.  Cover and cook on low hear about 10 minutes.  Spoon mussels on platter.  Add cognac and 4 T. butter to juices in pan.  Wisk butter.  Pour juice over mussels.