Prepare the stuffing by rubbing the slices of bread into fine breadcrumbs, mix in the Parmesan, egg, 1 clove of garlic very finely chopped, the parsley and and a tablespoon of olive oil.

Tap the mussels and do not use if they don't close. Scrub them with a brush and de-beard the mussels, removing any which are chipped or broken. Soak the mussels in luke warm water as they slowly open insert the point of a knife into the opening cutting the muscle that attaches it to the shell. Open its shell a little but don't break its hinge.

Fill the mussels with approximately a teaspoon of stuffing and then press them close.

In a fying pan sauté the remaining clove of garlic in a generous amount of olive oil, add chopped parsley and your 2 tomatoes roughly chopped and add the mussels ontop. Cook for a minimum of 20 minutes.