- Peel and finely chop the onion. Soften the onion in the olive oil in a saucepan over a medium heat. Add the shelled mussels. Deglaze with the white wine and add half of the chopped, deseeded tomatoes. Leave to simmer and adjust the seasoning as required.
- Remove from the heat, add the chopped coriander and set aside in a cool place.
- Dice the cheese evenly.
- Place the slices of bread on a serving dish. Top each slice with the mussels, the diced cheese and garnish with the remaining chopped raw tomatoes and coriander leaves.
- Serve at room temperature.
😉 Tip: You could add a few grilled vegetables to this recipe and serve the bread and its topping hot or cold.