For a quick and easy dinner, let these mussels simmer in a Bigelow Lemon Lift Tea wine sauce. The lemon tea willl enhance the flavor of the dish.
In a small saucepan, combine wine and tea bags until bubbles are visible. Steep for 6 minutes. Set aside. Add the olive oil and butter into a large deep pot. Saute shallots, garlic, celery, and red pepper flakes until translucent in color. Stir in the mussels. Give the mussels a toss with the sauteed mixture. Add tea/wine mixture, ground pepper, salt and chicken broth. Cover and simmer until mussels open (discard any mussels that do not open). Serve as is or over a plate of linguine.