• 3 tablespoons olive oil
• 1 large shallot, julienned
• 4 garlic cloves, finely chopped, plus 2 garlic cloves, cut in half
• 1 teaspoon salt
• 1/2 tablespoon A Taste of Portugal 
• 1 cup Vinho Verde, or dry wine
• 2 cups grape tomatoes, halved
• 3 dozen mussels, scrubbed and bearded
• 1/2 cup parsley, chopped
• 1 tablespoon butter, unsalted
• 4 thick slices of crusty sourdough bread
• 1 lemon cut in wedges, for serving

In a large sauté pan, heat 2 tablespoon of the olive oil over medium heat.

Add the shallot and chopped garlic, stirring to coat them with the oil. Season with salt and Taste of Portugal blend and cook until the shallots are tender, about 5 minutes.

Stir in the wine and increase the heat to high, and cook until the wine is reduced by half. Add the tomatoes and let the mixture come to a high boil.

Add the mussels in a single layer, working in batches if necessary.

Cover the pan and cook until the mussels have opened, about 3-5 minutes. Discard any unopened mussels. In the last 30 seconds of cooking, stir in the chopped parsley and the last tablespoon of olive oil and cold butter. 

While the mussels cook, toast the bread, then rub the surface of each piece of bread with the cut side of one of the remaining garlic cloves.

Serve hot with the hot mussels mixture in a shallow serving bowl. Add lemon wedge on the side, and spritz to finish.