6 lbs. mussels, cleaned
2 sm. onions, minced
1 lg. tomato, julienned
1/4 lb. ham, julienned (Black Forest)
1 lg. garlic clove, minced
1/2 c. dry vermouth
Freshly ground pepper

VINAIGRETTE:

1 tbsp. Dijon mustard
1/4 c. red wine vinegar
Salt & freshly ground pepper
3/4 c. olive oil
1/4 c. chopped parsley

Place the mussels in a large pot. Scatter the ham, onion, tomato and garlic over the mussels. Pour the Vermouth over them and season generously with black pepper. Cover and set aside for 15 minutes before cooking (or refrigerate for several hours).

Make the vinaigrette by whisking together the mustard, vinegar, salt and pepper. Gradually whisk in the oil, pouring it in a thin, steady stream, until the dressing thickens. Taste for seasonings. Just before it is time to serve, set the pot of mussels over high heat and watch carefully that the cooking liquid does not bubble over. When the pot is steaming, shake it to redistribute the mussels. Lower the heat and leave them to cook for a few minutes or until all the shells have opened.

TO SERVE: Spoon the mussels into individual dishes. Drizzle some of the vinaigrette over each serving, and sprinkle with chopped parsley. Serve at once with crusty bread.