Festive stuffed mussels

Ingredients
455g (1lb) mussels, cleaned
150ml (5 fl oz) red wine
70g (2 and a half oz) fresh breadcrumbs
55g (2oz) grated Parmesan cheese (or similar)
1 small clove garlic, chopped
4 cherry tomatoes, chopped
rind and juice of half a lemon
half a beaten egg
salt and black pepper
Serves 6 as part of a buffet
Tip:

As an alternative, add 1 x 170g can white crabmeat in brine to the breadcrumb mixture and proceed from step 3.

If you have any remaining Stilton cheese from Christmas day, substitute for the Parmesan cheese. 

Method
Place the wine in a large pan.  Add the mussels, cover and steam for 4-5 minutes until the mussels have opened.  Drain and set aside to cook.  Discard any that remain closed when cooked.
In a large bowl mix together the breadcrumbs, cheese, garlic, tomatoes, lemon and egg.  Season.
Discard the top shell of each mussel and place the mussels onto a large baking sheet.
Spoon over the mussel mixture, place under a moderate grill and cook for 5 minutes until the breadcrumbs are crispy.
Serve immediately on a bed of salad leaves.