12 mussels on the half shell
25 g (1 oz.) butter
1 onion, chopped
2 tomatoes, chopped
Ground black pepper
Chopped parsley
Pinch of salt

Heat butter in small saucepan and saute onion until clear and tender. Add tomatoes and cook for 1 minute. Place thawed mussels in shallow oven dish and pour onion and tomato mixture over each individual mussel. Cook at 165 c for 15 minutes. Season with pepper to taste and serve sprinkled with chopped parsley. Ideal served with French bread.

Serves 4.