Method.

Clean and debeard the Nieddittas mussels. Place the mussels in a pan with olive oil and cook over a medium heat with the lid on for 5-6 minutes. Turn off the heat and let them cool.

Remove mussels from shells and strain the cooking liquid. Add the cooking liquid to the cream; as an alternative to cream, use Philadelphia Light.

Place in a saucepan and simmer until the cream has slightly thickened. Do not add salt as the water from the mussels is already salty.

Wash herbs, blend with olive oil and salt until they are creamy.

Cut the snapper into cubes and season with olive oil, salt and pepper. In a hot grill, sear the snapper for about 5 minutes, add the mussels and remove from heat.

Serve with cream at the base, then snapper, mussels, cream of herbs and finally the fish roe.

Recipe by Chef Luigi Pomata, of the Luigi Pomata Restaurant in Cagliari.