1. Remove the meat from the
shells and finely chop or mash. Finely chop the tomato and
olives and add to the mussel flesh. Bind together with the
mayonnaise. Alternatively, blend together in a food processor.
2. Pile back into the shells and sprinkle over the breadcrumbs
and cheese. Preheat the grill to a medium setting. Arrange the
mussels on the grill rack and drizzle with the oil. Grill for 5
minutes until golden, bubbling and hot.
3. Serve immediately, sprinkled with chopped parsley, lemon
wedges and some crusty bread.
If green mussels are unavailable, you can use 350 g (12 oz)
cooked shelled mussels instead, and pack the mixture into small
ramekins or ovenproof dishes before grilling.
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