This is a great recipe, A bit different but very nice, for 4 people as a starter.

Take 2 large lemons, Amalfi if you are lucky enough to find them,cut them in half, cut a thin slice from the pointed ends to let them sit level,cut and scoop out as much of the inner flesh as you can, to leave you with a cup.

500g freshly cleaned and bearded mussels, 2 shallots finely diced, 1 crushed clove of garlic

2 tablespoons creme fraiche, 2 tablespoons white wine, 1 tablespoon freshly chopped coriander, first place the shallots,wine and garlic into a pan and put onto a medium heat to simmer for 5 minutes add the mussels, stir well and cover with a lid, let this steam and simmer for 10 minutes until all the mussels have completely opened, remove from the heat and allow to cool, pull all the meat from the mussels and stir them back into the sauce in the pan, add the coriander and season very lightly with sea salt and fresh ground black pepper, spoon the mussels into the lemon cups , pack them well.

Now grate over some gruyere or parmesan cheese.

Place them onto a tray and into the oven @180c for 8/10 minutes until the cheese has glazed and bubbling, serve them warm sat in teacups on saucers and a teaspoon to eat them with, brown toast is a great dunker.