Rinse the nuts under running, cold water and dry them well with paper towels. Then bring the width of the bacon slices to nut height. You do this by cutting off the required strip width from the fat side of the bacon with a sharp knife and throwing it away. Wrap the nuts tightly with the bacon slice and fix with a toothpick.
Skin and core the cocktail tomatoes and finely dice together with the olives.
To make rosemary twig skewers, the leaves are stripped off except for a small tuft, the bark is peeled off with a sharp knife and the wooden stalks are pointed at the front. Care should be taken to ensure that the skewers are the same length.
Heat the olive oil in a non-stick pan, put 2 pressed garlic cloves and 2 sprigs of rosemary in it and add flavor to the oil. The nuts are sautéed on one side for about a minute over high heat until they are lightly browned, then turn and turn off the stove. After another minute, remove the pan from the plate and let it rest for a while. Pepper and salt a little. Now remove the toothpicks and replace them with the rosemary skewers. If you fry the clam meat with these skewers, the leaves lose their beautiful green color and turn gray and it doesn`t look good.
Heat 1 tablespoon of olive oil in a second pan, sweat the shallot and clove of garlic until translucent, add the tomatoes and olive cubes, heat briefly over low heat, toss well, season with salt and pepper and fold in the chives.
These vegetables are filled into the curved mussel shell and the skewered mussels are placed on top. To ensure that the bowls stand firmly during serving, they are each pressed into a small bed of salt on a tray.
If there are no mussel shells available, paper muffin cases can also be used.
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