In a medium saucepan, simmer the vermouth, saffron and garlic for 5 minutes.

Add the heavy cream, simmer and allow the mixture to reduce until it becomes slightly thick.

Add tomatoes and mussel meat and season with the salt and pepper. Heat through.

Mix all the ingredients except the tortillas.

Spread a thin amount of the mixture across the tortilla and fold it in half.

Repeat with all the tortillas.

Saute them in butter or corn oil until golden brown and the cheese is melted.

Toss the garlic with extra virgin olive oil and bake on a sheet pan until golden brown.

(15 min. at 350) Cook the bacon until browned but not crispy.

Place a clove of the garlic and a basil leaf on top of each mussel.

Cut the slices of bacon in half and wrap around the mussel. Secure with a toothpick.

Bake at 400° for approximately 10 minutes, or until the bacon is crisp and the mussel heated through.

Take the chorizo out of the casing and crumble it up.

Saute it with the onions, bell peppers and cilantro; drain off fat. Cool the mixture.

Put a mussel on one corner of a 6" x 6" square of filo; place a mound of Chorizo mixture on top and roll forward, tucking in the "wings" of the dough as you go.

Repeat with remaining mussels, mixture, and filo.

Place on a cookie sheet and drizzle with melted butter.

Bake at 400° for 15 minutes or until brown.