Clean & scrub mussels with fresh water.
Heat olive oil in pot & add diced garlic & shallots.
When golden add mussels, wine & tomatoes with juice (before adding tomatoes put in bowl & hand crush the tomatoes)
Add all other ingredients including the juice of the fresh lemon except for the basil & parsley.
Let cook over medium heat for approximately 15 minutes occasionally stirring from bottom to ensure all the mussels cook evenly & open.
When all mussels have opened turn off heat & add roughly hand torn basil & parsley & stir
Pour into bowl & discard any mussels that did not open & serve with crostinis. Toast slices of whole wheat Italian bread drizzled with olive oil & sprinkle with Italian herb seasoning & after toasting rub with fresh garlic. The crostinis are awsome for dunking in the sauce & scooping up the garlic & shallots.
