12 mussels, washed & debearded
6 oz. white wine
2 tsp. garlic, grated
1 tsp. dry weed
2 tbsp. Romano/Parmesan cheese
2 tbsp. extra virgin olive oil

Steam mussels until they open. Reserve stock. Remove mussels from heat and place on the half shell in a shallow pan. Cover with cheese and broil until browned. Add garlic and olive oil to stock while browning mussels. Place mussels on serving dish. Pour stock over mussels and sprinkle with dill.