2 lb. frozen whole shell mussels
1 1/4 tsp. garlic, minced
2 tbsp. extra virgin olive oil
1/2 c. onion, chopped
3 1/2 tbsp. fresh basil, chopped
3 1/2 tbsp. fresh tarragon, chopped
3 1/2 tbsp. fresh thyme, chopped
3 1/2 tbsp. fresh oregano, chopped
2 (28 oz.) cans whole plum tomatoes, chopped
1/2 c. chicken broth
1/2 c. plus 2 tbsp. white wine
1 1/2 c. shitake mushrooms, chopped
1/3 c. butter, drawn
1/4 c. baked ham, diced
1/8 tsp. white pepper
1/8 tsp. celery salt
4 1/2 c. angel hair pasta, cooked

In a 4-quart saucepan, heat olive oil, garlic and onion until transparent. Add basil, tarragon, thyme, oregano, tomatoes with juice, chicken broth and 2 tablespoons white wine. Cook for 1 1/2 hours, stirring occasionally.

In large deep skillet, heat butter until sizzling. Add frozen mussels and cook for 3 minutes. Stir in 1/2 cup white wine, mushrooms, ham, white pepper and celery salt. Add half of the sauce and angel hair pasta, cook for 2 more minutes. Put pasta and sauce in center of plate, placing mussels in circle around plate. Top with remaining sauce. Sprinkle with chopped parsley, serve with hot rolls and fresh Parmesan cheese. Serves 6.