Mussel Julienne with Sour Cream and Cheddar

Cook the finely chopped onion (50 g) and garlic (3 g) in ghee (5 g) until soft. Add the mussels (150 g) and sour cream (100 g), then bring the mixture just to a light simmer.

Season with salt (3 g), black pepper (1 g), and cumin (1 g), then stir in the grated cheddar (30 g). Divide the mixture between two small baking dishes and top with the tomatoes in their own juice (100 g).

Bake at 200 °C for about 10 minutes until the top is lightly set. Scatter cilantro (7 g) over the julienne before serving.