The inspiration from this recipe came from a restaurant near our house, Park Bruge. They have delicious Belgian beers and best of all, mussels and french fries. Tiffany and my mom hacked at the bay marshes to get these mussels so they tasted extra delicious.
1 large heirloom tomato, chopped roughly
1 medium white onion, sliced into thin strips
4 cloves garlic, diced
1 jalapeno, sliced thinly
1 tsp chopped fresh rosemary
1 tsp fresh thyme leaves
1/2 tsp fennel seeds
1 heaping cup steamed mussels
Cook the onions over medium heat until softened, about 10 minutes. Add the garlic and the jalapeno cook for about 1 minute. Add the tomatoes and cook just until it breaks down, just a couple of minutes. Add the herbs and plenty of pepper. Finally, add the mussels and cook just until warmed up. Serve with some crusty bread and garnish with extra herbs.