Seafood Feast

-Sort, clean, and remove the beards of the mussels and place them in the fridge in a bowel with a damp paper towel to cover -Cook the pasta in boiling, salty water until al dente -Coat the cooked pasta with butter and chopped parsley

-Meanwhile chop up the parsley, garlic, and onion - In a fry pan, sauté the onion in a 2-3 Tbs of olive oil and 1 Tbs of butter

-When onion is almost cooked through, add the garlic and 1 Tbs of thyme

- After the garlic has cooked, add a cup of the white wine and allow to simmer until half of the alcohol has evaporated

- Add 3/4 of a cup of chicken stock (or seafood stock) and the drained can of tomatoes, and the juice of one lemon

-Allow the sauce to thicken for about 10-15 minutes  -Add the cleaned and sorted mussels to the sauce and cover with a lid -Allow the mussels to cook in the sauce for 10-15 minutes, or until all of the mussel shells are open -Throw out any mussels that have not opened after cooking -Pour sauce with mussels over a bowlful of pasta and serve with crusty bread