1 tin Mexican-style tomatoes
4 Tbls chili Chutney
3 Tbls fresh coriander, chopped
1 kg half shell mussels
1 cup grated mozzarella cheese
Lightly steam the mussels.
Boil the tomatoes and chutney together. Adjust the seasoning.
Scoop the tomato mixture onto the mussels. Top with cheese.
Beat them in the oven for 10 minutes.
Serve with guacamole or sour cream or chives.
Bon Àpetit !
All Gold Tomato Shoot.