1. Wash mussels and discard any open, cracked or crushed pieces.
2. Place mussels in a steamer making sure that all the juice is caught in the bottom.
3. While mussels are steaming, bring tomatoes to a boil; add crushed garlic, salt and pepper. Whisk in Plugrá Butter.
4. When mussels are steamed open, pour off rendered liquid into the tomato sauce and reduce for 2 minutes.
5. Divide mussels into serving bowls and spoon the tomato and garlic butter broth over the mussels, making sure that each mussel is coated. Sprinkle with chopped parsley and garnish with pan fried croutons.