1 tbsp finely chopped basil
3 garlic cloves, finely chopped
1 large sprig flatleaf parsley
2 tbsp finely chopped flatleaf parsley
1 tbsp finely chopped tarragon
25g/1oz fine breadcrumbs
30ml/1fl oz olive oil
25g/1oz hard, melting cheese, such as Corsican local cheese, or a mixture of gruy猫re and pecorino
about 60 mussels, scrubbed and debearded
150ml/5fl oz white wine or vermouth