Preparation time: 45 minutes Cooking time: 30 minutes Serves 4

Ingredients
Frittata Wedges
4 eggs
¾ cup light cream
¼ cup grated Parmesan cheese
6 slices Italian salami, chopped
1 tbsp fresh basil, finely chopped

Broiled Mussels
1 pound mussels in shell
¼ cup lemon juice
1 clove garlic, crushed
1 small red chili, finely chopped
1 tbsp, chopped parsley

For Serve
calamata olives
marinated artichoke hearts
1 tomato, sliced
fresh mozzarella cheese
fresh basil

Directions

1. For frittata, place in a bowl then combine eggs and cream. Stir in Parmesan, salami, and basil.
2. Spoon mixture into a greased 8-inch pie plate. Bake in a 350° oven for 25 minutes. Cool; cut into small wedge to serve.
3. For mussels, scrub and debeard them. Place in a saucepan and simmer them until shells open.
4. Open mussels completely and loosen from shells using scissors. Return mussels to half-shells.
5. Spoon lemon juice, garlic and chili mixture over mussels.
6. Place mussels on unheated broiler rack. Broil until heated through.
7. To serve: On a large serving platter arrange frittata wedges, mussels, olives, artichoke hearts, tomatoes, and mozzarella slices. Garnish with basil.