• 3 tablespoons olive oil
• 3 large shallots
• 3 cloves garlic, finely minced
• 2 roma tomatoes, peeled, seeded and chopped

• 1/2 cup dry white wine
• 4 pounds mussels in the shell, well scrubbed and debearded
• fresh ground black pepper
• 1/2 cup flat-leaf parsley, chopped

Heat oil in the bottom of a wide, heavy saucepan over medium heat. Add shallots and sauté until soft and turning golden, about 15 minutes. Add the garlic, tomatoes and wine. Stir to mix. Add the mussels, discarding any that do not close at the touch, and bring to a boil. Cover and cook over high heat until the mussels open, 3 to 4 minutes. Discard any mussels that do not open. Spoon mussels and pan juices in soup bowls and crack black pepper over the top and sprinkle with chopped parsley. Serve with toasted Italian bread brushed with olive oil.