Combinated Parmagiano and Mussels

To make this Italian style "tapa" you need 400g frozen fresh mussels without shell and Parmagiano Reggiano cheese cut into irregular pieces.
Ingredients to cook the mussels: Virgin Extra Olive Oil, sweet Spanish White Wine , fresh basil, sage and dill.
Fry all mussels lightly 10 minutes in olive oil and add the salt. Pour half decilitre wine on the mussels and heat till the  alcohol has evaporated . Top the mussels with the  well hacked fresh herbs and stop heating and cover the pan well.
Ingredients for the sauce. 2 decilitre SOY cream ,1/4 of the fried mussels,green capers (salted),green olives (salted),green peppers (salted) and lot of fresh basil leaves. Put them in a mixer and blend them till the sauce is beautifully green.
Fix together mussels and pieces of cheese with sticks and serve with the sauce.

CHEF THOR