Penobscot Bay Mussels

(Serves 4)

2 pounds fresh Penobscot (or other Maine) mussels

1 medium onion, diced

1 large tomato, seeded and diced

2 tablespoons capers

1 tablespoon extra virgin olive oil

2 tablespoons butter

1 teaspoon chopped garlic

1 cup white wine

4 leaves fresh basil, sliced thinly or chiffonade

Rinse and debeard mussels, discarding any with open shells.

Place oil and butter in a large saute pan and place over medium heat until butter has melted. Add onion and saute until transparent.

Add the remaining ingredients (except the basil). Cover and cook over medium-high heat for 8 minutes, or until all the shells have opened.

Add basil and stir, until it has wilted. Divide mussels into 4 bowls, top with broth and serve with lots of crusty bread for dipping.