Mussels With White Beans and Tomatoes

• Heat 2 tbs olive oil in a large pot over medium-high heat
• Add 4 cups grape tomatoes and 1 medium shallot, sliced, & cook until tomatoes release liquid (1-2 minutes)
• Stir in 3 thinly sliced garlic cloves, 1 tsp chopped thyme, 1/4 tsp crushed red pepper, & cook until fragrant (1 min)
• Add 15 oz can of no-salt-added white beans, rinsed, & stir
• Add mussels on top
• Pour in 1/2 cup dry white wine
• Cover & cook until mussels open (5-6 min)
• Serve with lemon wedges & garnish w/ thyme