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.