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Tomato stuffed with pickled mussels

Ingredients:

2 cans of pickled mussels.
4 vine tomatoes.
Olive oil.
Garlic.
Half a zucchini.
Half an onion.
Arugula.
Flaky salt.

Preparation:

1. Blaze the tomatoes in boiling water for a few seconds, remove from the water and immerse in ice water to stop the cooking process. Peel and cut off the tops. Empty the mussels using a spoon, reserving the pulp.
2. Open the cans of mussels and drain them, reserving the marinade. Chop the mussels.
3. In a pan with a drizzle of olive oil, brown the garlic. Before it browns, add the finely chopped onion. When it’s golden, add the zucchini, chopped the same way as the onion, very finely. When everything is well-sautéed, add the reserved tomato pulp. Add a pinch of sugar to counteract the acidity of the tomato. Let it cook. Add some of the reserved marinade, stir well until smooth, and, off the heat, finish by adding the chopped mussels. Add salt and pepper, if necessary.
4. Fill the tomatoes.

Plating:

In a deep dish, place a bed of arugula, top with the tomato and its cap, and finish with a thin stream of olive oil and flaked salt.