Pecorino Stuffed Mussels (Cozze Farcite Con Pecorino)

Taken from Love Italian v2

• Ready In: 34 mins
• Yields: 25 mussels

Ingredients

• 1  kg mussels, cleaned and beard removed
• 2  teaspoons olive oil
• 2  spring onions, finely chopped
• 1  garlic clove, peeled and crushed
• 1⁄3 tomato paste
• 1⁄4 cup water
• 1⁄2 teaspoon  white balsamic vinegar
•  cracked black pepper
• 1⁄4 cup  finely shredded bacon
• 1⁄2 cup  finely grated  pecorino cheese
•  basil or   chopped flat leaf parsley (to garnish)

Directions

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