Melt butter over medium heat. Add shallots, garlic, olives, tomatoes and pine nuts. Sweat until shallots are translucent. Add salt and pepper. Turn the heat to high and add mussels. Toss to coat shells in butter. Once the pot starts to sizzle, add wine and cover immediately with a tight-fitting lid. Allow to boil for about 2 minutes, then reduce heat to medium. Cook until the mussels open, then toss in the liquid again to thoroughly coat. Serve immediately. Makes 1-2 servings.