Pecorino Stuffed Mussels (Cozze Farcite Con Pecorino)

• 1 kg mussels, cleaned and beard removed
• 2 teaspoons olive oil
• 2 spring onions, finely chopped
• 1 garlic clove, peeled and crushed
• 13 tomato paste
• 14 cup water
• 12 teaspoon white balsamic vinegar
• cracked black pepper
• 14 cup finely shredded bacon
• 12 cup finely grated pecorino cheese
• basil or chopped flat leaf parsley (to garnish)

1. Place prepared mussels into a large saucepan with 1 cup water.
2. Bring to the boil tossing mussels until the shells open (discard any mussels that do not open).
3. Drain and remove mussells.
4. Take the top shell off the mussels.
5. Heat olive oil in a saucepan, add spring onions and garlic, cook for 1-2 minutes until tender.
6. Stir in tomato paste, water, vinegar and pepper.
7. Spoon 1 teaspoon of the tomato mixture onto each mussel, sprinkle with bacon and cheese.
8. Place under a hot grill and cook for 3-4 minutes.
9. Serve garnished with herbs.

mussels, olive oil, spring onions, garlic, tomato, water, white balsamic vinegar, cracked black pepper, bacon, pecorino cheese, basil

Taken from www.food.com/recipe/pecorino-stuffed-mussels-cozze-farcite-con-pecorino-484599 (may not work)