Baked Half Shell Green Mussels

This is a French provencal recipe which I have modified to suit my family's international and fussy palette. 

Ingredients

60 g of green lipped mussels - some are available cooked frozen with one shell.  If not, get raw chilled mussels, steam lightly with wine and shuck them, discarding one side of the shell with the meat on.

White wine (dry) 300 g

Sauce : chopped shallots, chopped garlic, chopped spring onions, 1/2 cup diced cooked tomatoes, 1/2 lemon juice and zest, chilli powder (to taste), salt, pepper, white wine, olive oil


Herbs Topping : Chopped fresh thyme, tarragon, parsley, dill, sea salt, bread crumbs, butter 


Method

• Fry garlic in olive oil till translucent. Bring the rest of the sauce ingredients to the boil. Add mussel juices (if any left from cooking) or chicken stock. Mix well.  Cool slightly. 

• Preheat oven to 200 C. 

• Arrange mussels on an oven proof tray. Pour sauce over each mussel. 

• Spoon herbs crumb topping. 

• Place mussels carefully into the oven and bake for 5 minutes.