Fried mussels with tomatoes, horseradish and cilantro

Method

1. Clean the mussels and carefully rinse in cold water
2. Steam the mussels in a steam oven at 212°F (100°C) for 3 min
3. Keep the resulting mussel stock for later
4. Immediately cool the mussels by putting them in a bowl of ice water
5. Carefully remove the mussels from the shells and remove any beards
6. Drain the tomatoes and cut into pieces
7. Season the mayonnaise with salt, pepper and grated horseradish
8. Remove the cilantro leaves from the stem, and set aside
9. Put the stem in ice water
10. Tear the bread into chunky bits and fry till crispy in some olive oil
11. Lightly salt
12. Add finely sliced green onion and cilantro leaves to the mussel stock and bring to a boil
13. Set the stock aside and let sit for 10 min
14. Strain out any remaining solids
15. Mix the stock with some olive oil to make the dressing and season with salt
16. Finely slice the cilantro stems
17. Quickly fry the mussels in some olive oil
18. Drizzle with garlic oil and lightly salt
19. Arrange the mussels, tomatoes, crispy bread chunks and mayonnaise on plates, and gently drizzle the dish with mussel dressing
20. Garnish with the finely sliced cilantro stems before serving