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Method :
Tear the
empty shells from the opened mussels and discard. Chop the shallots or
onions very finely and crush the garlic. Beat the parsley, garlic, and
shallots into the butter, and season the mixture very well. Put a little
of this butter on to each mussel, and press it down so it is level with
the shell edge. Arrange the mussels in one layer in an ovenproof dish,
sprinkle with breadcrumbs and cook in a hot oven 220C, 425F, Gas 7 for
10 minutes.
Serves 6
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