36 or so mussels
1/4 cup whole wine or water
2 tbsp vegetable or olive oil
2 tbsp lemon juice, preferably freshly squeezed
3 cloves garlic, minced
½ cup parsley, chopped
2 medium-size tomatoes, diced
1. In a saucepan, bring water or wine to boil. Add mussels, cover and steam over high heat until open (5-8 minutes). Remove from heat, reserving 2 tablespoons of cooking liquid. Remove mussel meats from shells, reserving half the shells.
2. In a bowl, combine reserved liquid, oil, lemon juice, garlic, parsley and tomatoes. Add mussels and stir gently. Cover and refrigerate for 3 hours.
3. To serve, place a mussel in each half shell and cover with tomato mixture. Arrange on a platter and pass with drinks, or arrange on individual plates and serve as a first course.