3 dozen mussels
1 punnet of cherry tomatoes
2 tbsp. butter
3 tbsp. olive oil
1 chopped onion
3 cloves minced garlic
1 tbsp. minced parsley
1 tbsp brown sugar
1 dash celery salt
1 dash pepper
1/2 tbsp. fresh basil
1 dash of chicken style powdered stock
3/4 c. white wine (a good Chardonnay works perfectly)
Scrub mussels under cold running water, remove and discard the beards. Cover mussels with cold water and store in the refrigerator until ready to cook. Discard any mussels floating on surface.
Combine butter and oil in a pot. Add the onion and saute until translucent. Add garlic and parsley and heat for 30 seconds. Add celery salt, pepper, basil, brown sugar and chicken style powdered stock. Simmer for 2 to 3 minutes, stirring occasionally.
Drain the mussels and discard any that are open. Add the closed mussels, and all of the cherry tomatoes to the pot. Pour the wine over them, cover the pot and cook over high heat until steam is pouring out from under the lid, about 5 minutes. Shake the pan occasionally during cooking.
Transfer mussels onto two plates, discarding any that have not opened. Fill soup cups with broth and place on the plate along with slices of garlic bread. Dip both the mussels and the bread in the broth before eating.