Preparation: 30 minutes
Cooking time: 10 minutes
1.8 kg [4 lb] fresh mussels
2 dl [0,4 pt] white wine
1/2 red pepper, without seeds, chopped
2 cloves of garlic, pressed
4 tablespoons parsley, finely chopped
4 dl [0,8 pt] chopped tomatoes, silted
5 tablespoons breadcrumbs of fresh loff
2 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon grated parmesan cheese
 Put the mussels in a large bowl, fill with water until it completely covers and remove the shells that are open, crushed or rise to the surface. Scrub the rest well under running cold water and place them in a large saucepan with the wine. Boil them with a tight lid.
 The mussels should boil at medium heat for a few minutes under cover. Shake the sauce occasionally until the shells open. Discard the shells that have not opened, Pick the rest out of the saucepan and throw away the top of the shells.
 Mix the peppers, garlic, parsley, chopped tomatoes and 4 tablespoons breadcrumbs in a bowl. Stir in 1 tbsp of olive oil and taste with some salt and freshly ground black pepper.
 Distribute this mixture in the mussels and put them in a heat poof mould. Sprinkle with the grated parmesan and the rest of the breadcrumbs and olive oil. Bake in preheated oven for 10 minutes at 230° C / 445 F. Preheat the grill element and give them a quick grilling to make the topping go crisp.