300ml pint water
300ml pint dry white wine
1 bay leaf
3 onions peeled
350g tomatoes skinned
seeded and chopped
2 cloves garlic chopped
150ml pint single cream
juice 1 lemon
1 teaspoon Worcestershire
50g grated Parmesan cheese
50g grated Emmenthal cheese
8 sprigs parsley
Scrub the mussels well under cold running water and remove the beards.
Boil up the water and wine in a large pan add the bay leaf and 1 onion with the cloves stuck into it.
Season with salt and pepper.
When the liquid is boiling hard add the mussels cover the pan and cook for 5 minutes.
Drain reserving the liquid and remove the mussels from their shells.
Place in a shallow ovenproof dish.
Chop the remaining onions.
Cover the mussels with the
tomatoes onions and garlic.
Strain 100ml of the reserved cooking liquid through a sieve into a bowl beat up with the cream lemon juice Worcestershire sauce salt and pepper and pour over the mussels.
Scatter the cheese down the centre of the dish and put pieces of parsley down the sides.
Dab with the butter divided into flakes.
Bake at 220¡C/425¡F/gas 7 for 10 minutes.