May 28, 2010

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For the tomato:

2 beef tomatoes
1 tbsp olive oil
10 frozen cooked mussels, defrosted
85g/3oz butter, softened
2 tbsp parsley and chives, chopped
1 garlic clove, crushed
pinch cayenne pepper

For the omelette:

30g/1oz butter, softened
1 tbsp parsley and chives, chopped
1 clove garlic, crushed
pinch cayenne pepper
6 eggs, beaten
110g/4oz frozen mixed seafood cocktail, defrosted
2 tbsp Greek yoghurt
2 handfuls fresh herbs, to garnish


1. Preheat the oven to 220C/425F/Gas 7.

2. Blitz the butter in a food processor with the garlic, herbs and cayenne and season with salt and pepper.

3. Cut a 'lid' off the top of each tomato and scoop out the flesh from inside. Place the tomatoes on a baking sheet, drizzle with oil and bake for 5-6 minutes.

4. Remove from the oven, place the mussels inside the hollowed out tomatoes and cover with most of the herb butter. Return to the oven and cook for another 2-3 minutes.

5. Meanwhile make the omelet. Melt the remaining herb butter in a very hot, medium sized non-stick frying pan until the butter is foaming.

6. Pour the eggs into the pan and stir until they just begin to thicken. Quickly pull the egg that sets away from the sides, tipping the pan to pour the uncooked egg to the sides. Keep the pan moving over the flame.

7. When the egg is lightly set all over add the seafood and yogurt. Fold the omelet by tipping the pan away from you and giving the pan handle a sharp tap with your spare hand to make the omelet flip. Half roll, half slide it out of the pan, onto a warm plate.

8. Serve the omelet on a warm plate, with the roasted tomatoes at each end. Garnish with fresh herbs and serve at once.


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