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Servings: 1



  1. Scrub the mussels well under cool running water and remove the beards.
  2. Boil up the water and wine in a large pan add in the bay leaf and 1 onion with the cloves stuck into it.
  3. Season with salt and pepper.
  4. When the liquid is boiling hard add in the mussels cover the pan and cook for 5 min.
  5. Drain reserving the liquid and remove the mussels from their shells.
  6. Place in a shallow ovenproof dish.
  7. Chop the remaining onions.
  8. Cover the mussels with thetomatoes onions and garlic.
  9. Strain 100ml of the reserved cooking liquid through a sieve into a bowl beat up with the cream lemon juice Worcestershire sauce salt and pepper and pour over the mussels.
  10. Scatter the cheese down the centre of the dish and put pcs of parsley down the sides.
  11. Dab with the butter divided into flakes.
  12. Bake at 220 degrees C/425 degrees F/gas 7 for 10 min.
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