1 1/2 pounds mussels
2 tablespoons unsalted butter
8 ounces ale
1 tablespoon fresh, chopped garlic
1 teaspoon fresh lemon juice
1 tablespoon fresh chopped parsley
1 cup diced tomato
salt and pepper to taste
Combine all ingredients except mussels in mussel pan. Bring to boil.
Add mussels and steam five minutes.
Serve with bread.