1. Blanch and peel tomatoes
2. In a heavy bottom pan toss peeled tomatoes with 2 Tbls olive oil,1 tsp of sugar and a pinch of salt &  pepper
3. Place in 325 degree F oven for 2 hours.
4. Sweat half of the shallots and half of the garlic with 2 Tbls of butter in a heavy bottom pan.
5. Add 1lb mussels.
6. Stir to evenly coat mussels with garlic and shallots.
7. Add white wine.
8. Cover and steam until mussels open.
9. Strain off broth and set aside.
10. . Shuck mussels and set aside.
11. . Sweat off the remainder of the garlic and shallots.
12. . Add the mussel broth and bring to a simmer.
13. . Add the stewed tomatoes. Simmer for 10 minutes until the tomatoes partially break down.
14. . Add shucked mussels. Stir to combine. Season to taste.
15. . Fold in 4 cups of raw baby spinach just before serving.

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