New Zealand Green Shell Mussels Au Gratin

(*) 2-3 kg , if it is to be as a main course Lay out the green-shelled mussels, defrosted, on a tray.

Blanch the tomatoes, peel, seed, dice, season very lightly with salt and spread evenly over the mussels with a touch of balsamic vinegar. Chop the basil, celery leaves, parsley, garlic, thyme, mix with the breadcrumbs and also spread the mixture evenly over the mussels. Finally, drizzle with a little olive oil (or put on butter flakes) and bake with sufficient top heat for about 5 min until lightly browned.

Serving: White bread.

Suggested drink: This robust mussel dish goes well with a Trollinger or a dry rose.

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