4 pints large mussels
2 cloves of garlic
1 bunch parsley
3/4 cup butter
3/4 cup dry breadcrumbs
teaspoon freshly ground pepper
Parsley for garnish
wash the mussels, discarding any that do not close.
Steam them in a cup of
water, in a large kettle. Drain mussels. Remove the empty half shell from each
mussel, and discard, leaving the mussel attached to other half shell.
and finely chop shallots and garlic. Chop the parsley.
Cut the butter into
small pieces, and mix well with breadcrumbs, shallot, garlic, parsley and
Fill each mussel with the stuffing.
Arrange in a baking dish,
and broil until brown. Garnish with parsley and serve at once.