Baked Spanish Mussels with Almond Crumb

Place mussels and wine in a covered pot and simmer for 5-8 minutes until the mussels have opened. Drain and allow to cool. Open the mussels and remove the top shell. Extract and reserve the mussels and the half shells. Coarsely grate the tomatoes, discarding skin, and combine with sherry vinegar, 1 tablespoon oil, 1/2 teaspoon salt and pepper to taste. Combine all ingredients for Almond Crumb together with 1 tablespoon oil and 1/2 teaspoon salt. Spoon teaspoons of the tomato mixture onto the half shells and top with mussels and Almond Crumb. Drizzle with oil and cook under a hot grill for 5 minutes until crumbs are toasted. Serve immediately sprinkled with parsley leaves.