This is the first important step, cleaning mussels.

In a large bowl, add flour, water to cover the muscles, and mussels and soak it for 20 minutes.

Scrub the mussels with a brush, and remove the beard. Wash again under running water. Discard any mussels that aren’t tightly shut.

In a large frying pan, add olive oil and butter over medium heat. Add garlic and cook until fragrant. Add plum tomatoes, thyme, parsley, salt, and wine.

Then, add the mussels and stir, cover the pot with a tight lid and cook over medium heat for 10 minutes.

Shake the pot, stir well, then serve hot with baguettes.