Mussels, wine sauce, garlic bread

Wanna see my mussels? * flex, flex *

We like shallot a lot. 

But I didn't like this one. The paper would not come off.

Like it is glued on. Or part of the whole outer layer. I fussed with it for minutes and finally cut through it. 

Butter and white wine, sauce right there. The mussels release liquid and that mixes in. I added a diced heirloom tomato and that one thing made this dish.