Ingredients:
1 1/2 kg of mussels
2 cloves of garlic
1 white onion
20 g butter
1 bay leaf
125 ml of dry red wine
1 Basilic beam
Fresh black pepper
salt
75 g sfa “Gauda”
300 g of tomatoes
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Instructions:
Rinse thoroughly with a brush under running cold water and remove the antennae. Those shells that opened, lay aside.
Peel the onion and cut into thin rings. Peel the garlic and chop finely. Put oil with onions and garlic in a large shape for a microwave oven and fry with a power of 600 W 2 minutes. Add bay leaf and red wine.
Rinse the basil, dry and chop finely, removing rude stems. Add the basil to the sauce, season with salt and pepper.
Put the mussels in the sauce and cook at a power of 600 watts 10 minutes. Medes should open. Remove closed mussels. During this time, fill the tomatoes with boiling water and clean from the skin. Cut tomatoes with small cubes.
Remove mussels from sauce, dry and remove from the shells. Put the meat of mussels with tomatoes in heat -resistant dishes. Sin the sauce slightly, remove the bay leaf. Pour the sauce in the mussels. Smat the cheese and sprinkle on top.
Put the mussels on the grate, in the stove (middle position) and bake at a power of 360 watts and a strong grill level for 8-10 minutes, until the cheese is browned.
The French loaf (baguette) and salad is well suited for mussels.