In a large non-aluminum stockpot, heat the butter and olive oil over medium heat
Add the shallots and cook for 5 minutes
Add the garlic and cook for 3 more minutes, or until the shallots are translucent
Add the tomatoes, saffron, parsley, thyme, Somerset Ridge Chardonel, salt, and pepper
Bring to a boil
Add the mussels, stir well
Cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open).
With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom.
Pour the mussels and the sauce into a large bowl and serve hot