Method
Steam mussels in a large saucepan until open. Strain
mussels and retain cooking juices.
Remove mussels from both shells, combine butter and
dill. Place half teaspoon of butter mixture in each mussel and wrap two mussels in
one bacon slice, 12 mussels to one skewer. Chop onions very finely. Blanch,
peel and seed tomatoes, then cut into small slices. Braise onions in olive oil in
shallow saucepan, add tomatoes, clove of garlic and oregano, add juices retained from
mussels and over a low heat simmer for 20-30 minutes until most of the liquid has
evaporated.
Remove garlic and sprig of oregano. Before serving, either grill or pan-fry mussel
skewer over moderate heat on both sides, approximately 2-3 minutes on each side.
Serve on bed of rice and coat with fresh tomato sauce.
Serves 4
