Heat oil in a large, heavy pot over medium heat, melt butter.

Add the garlic and onion, stirring occasionally until onion is soft and fragrant - about 3 minutes.

Add in tomatoes, turn heat up to high, and add wine. Simmer 2 minutes until the harsh alcoholic smell is gone.

Add in mussels, stir to coat in the sauce. Cover, lower heat to medium high and cook, shaking pot once or twice. Steam for roughly 5-8mins.

To serve, drizzle with extra virgin olive oil, and serve with lemon wedgeds on the side so people can use as much as they wish. Serve with crusty bread to mop up the sauce!