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Mussels Italiano

2lb of mussels rinsed in cold water and picked through for dead'uns
1/2 stick of butter
1/4 cup finely diced onion
2 cloves of garlic minced
1+ teaspoon of Italian seasoning
1/2 can of diced tomato (fresh would be better but its January)
White wine about a cup to a cup and a half

The Griswold camp stove was my grandmothers. Last weekend I got it operation after probably a 40 or 50 year hiatus. The Dutch oven is also Griswold. Not Grandma's but just as good as my inlaws bought it for me years ago.
 
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Butter and wine go in and brought to a simmer.
 
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Onion, garlic, diced tomato, Italian seasoning go in and simmer for a few minutes.
 
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Mussels go in and covered with a lid to simmer for 5 to 7 minutes. About every 45 seconds pop the lid and give the mussels a stir. 
 
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Pick out the mussels and put in a bowl. If there are any that did not open discard them. Next take the liquid and pour over the mussels. Serve immediately while hot with hard bread for dipping up the juices.  
 
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Beautiful .... looks delicious.  
 
Oh....YUM!!!!

And the Griswold camp stove and cast is awesome!
 
One of my fave foods. Killin it!
 
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