Instructions

• cook onions on medium heat until soft and slightly brown in avacado oil or olive oil.
• add shallots to onions and reduce heat to low cook until soft.
• add garlic to pan and add a little ghee or butter to mixture let sit for a while on low temperature.
• add the tomatoes and cook on low until soft. Turn off heat and let sit for flavors to blend.
• Turn heat back on and add the white wine.
• Bring everything to a boil and add mussels, when mussels open place each mussel on individual plates and serve. This takes about a minute.
• Add sauce from skillet to each plate, serve and enjoy.