How to make
Place the well-washed mussels in boiling water so that their shells open up. Remove the flesh, wash and put it to boil with bay leaf in a bit of acidified water. Stew the finely chopped onion in the oil. Add grated carrots and sauté well.
Sprinkle it with flour and stir. Pour in the mussel broth and juice from the 4-5 tomatoes through a sieve. Remove the mussels from the broth and place in a tray. Add the steamed vegetables and arrange round slices of the remaining tomatoes on top.
Add salt to taste and bake in the oven at a moderate temperature.
