Chop very finely one Red Onion, one Tomato and one large Rasher of Bacon.
Add 1/4 cup Olive Oil to the above mixture, season with Sea Salt and Ground Pepper
and 2 tablespoons crumbed Blue Cheese. Allow the mixture to marinade for
at least 20 mins.
Carefully scrub 1 dozen live NZ greenlip Mussels and pull off the "beard".
Place Mussels in a large Saucepan with 1-2 cups of White Wine and cook on very
high heat, stirring often, until the Mussels just open up then take off the
heat.
Take off half of the Mussel shells leaving the meat in the half-shell, ladle some of the Grilling Sauce over each one, add a slice of Mozarella Cheese, and grill till the cheese is melted.