Baked Mussels

Preparation:

Preparation: Rub the mussels carefully with a sorghum brush, under running water, to remove any residues of earth or seaweed, then put them in a pan over high heat, without adding any seasoning; the valves will open spontaneously due to the heat. At this point, remove the container from the heat and remove the upper part of the shell, leaving the concave lower part intact to which the mollusc is attached; wash the mussels again and let them dry upside down on a clean tea towel. In the meantime, scald the tomatoes in boiling water, peel them, halve them, remove the seeds and chop them; also finely chop the basil and garlic and grate the Emmenthal. Arrange the mussels in a large baking dish, which contains them all in a single layer, and spread a little tomato and a little chopped basil and garlic over each mussel and sprinkle with the grated Emmenthal; add salt and pepper, drizzle with a drizzle of oil and lemon juice and put in the oven at 200 degrees for 20 minutes. Bring the pan directly to the table.