Stuffed tomatoes with mussels

  • Time cooking time: None
  • Yield Serves: 6


    6 medium ripe tomatoes
    1/4 teaspoon salt
    1/8 teaspoon white pepper
    1 pound cooked mussels without shells
    3/4 cup mayonnaise
    1 teaspoon chopped fresh dill
    6 lemon wedges


    Wash tomatoes. Cut off the tops. scoop out insides, and sprinkle cavities with salt and pepper.
    Combine mussels with mayonnaise and fill tomatoes.
    Sprinkle with dill. Arrange tomatoes on a serving platter. Garnish with lemon wedges.
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