2 bunches thin asparagus
2 shallots, finely diced
2 cups water
1/4 cup lemon juice
2 Flavorite tomatoes, diced
Salt and freshly ground pepper
3 tbs finely chopped parsley
Diagonally slice end of asparagus and steam until barely tender. Place in iced water to quickly cool and stay tender and crisp. Drain on kitchen paper. Scrub mussles and remove tuffs.
Place in a large pot with shallots, water, lemon juice and tomatoes. Cover and steam for 3-5 minutes or until mussles open.
Lift mussels out with a slotted spoon and cool slightly. Simmer mussel stock for 5 min, adding salt and pepper to taste but go easy on the salt because mussels may be briny.
Cut asparagus lengthways and arrange on plates with a few mussels in shells as garnish. Remove mussles from remaining shells and toss in stock to warm. Add parlsey and spoon over asparagus.