Directions

1. Pour the white wine into a large pot and bring to a boil. Add mussels. Cover and cook over high heat, shaking the pot vigorously from time to time, for 4 minutes or until mussels open. Remove pot from heat and, using a slotted spoon, transfer mussels to a baking sheet to let them cool. Discard any mussels that are still closed.
2. When mussels have cooled enough to be handled, remove the meat from the shells over a bowl to reserve cooking liquid. Put mussels in the bowl with cooking liquid and place shells on baking sheet. Cover bowl of mussels with plastic wrap and set aside, or refrigerate if you plan to serve them at a later time.
3. Halve the shells and set the most attractive ones aside for serving.
4. In a bowl, combine cherry tomatoes, olive oil, oregano and sea salt. Place mussel shells on a baking sheet. Place a cooked mussel in each shell. Spoon a dollop of cherry tomato mixture on top of each mussel. Garnish with Woolwich Dairy Original Soft Fresh Goat Cheese. Serve cold or at room temperature.