Mussels in Spicy Sauce

Place mussels in cold water and thoroughly brush; remove beards, if necessary, with a small knife. Discard all already opened mussels. Rinse well under running water and drain.

Peel and finely chop garlic and shallots. Rinse and halve chile peppers, remove seeds and ribs and chop very finely. Blanch tomatoes in hot water, rinse in cold water and peel. Halve and remove seeds, dice. Chop olives. 

Heat butter in a large pan and saute shallots, garlic, chile peppers and olives until lightly browned. Add tomatoes and saute briefly. Deglaze pan with wine and season with salt and pepper, simmer for 1-2 minutes and add mussels. Simmer for about 3-5 minutes until all mussels have opened, shaking pan occasionally. Discard all unopened mussels.