How to cook
In a deep pot put 3.5 oz (100 g) of butter and 3 1/3 tbsp (50 ml) of olive oil. Once the butter has melted, add one large onion and a few cloves of chopped garlic.
After stewing the onion, add the juice of 1 lemon and boil for one minute.
Then add 1 cup of white wine. Once it boils, leave it to boil for 2-3 minutes.
Add sea salt and the mussels and close the pot.
Once the mussels start to open up, add a large fresh tomato, only the fleshy part and a bunch of dill.
Close the pot and shake it well to allow, so that the tomato enters the mussels.
Cook for about a minute and remove the stewed mussels in butter from the heat!