STUFFED MUSSELS

Preparation Method :

• Wash the mussels in plenty of fresh water, scrub them thoroughly scraping off any barnacles with a stout-bladed knife.
• Pull away the dark frond-like beards. Place them in a colander under cold running water for at least 20 minutes.
• Discard open mussels, put the rest in a large saucepan.
• Cover the pan with a tight-fitting lid and cook the mussels over a high heat about 3- 5 minutes until they open, stir the top mussels to the bottom twice.
• Discard mussels that have not opened and even the empty half shells. Keep the other half shells, gently detaching the mussels from the shells but keeping them in the shell.
• Strain the liquid left in the pan through a sieve lined with muslin or absorbent paper.
• In a bowl mix together the breadcrumbs, parsley and garlic. Season with freshly ground black pepper.
• Add the oil and the strained mussel liquid. Blend everything together well and add some salt if necessary. Heat the oven to 230° C/450° F/ gas 8.
• 9Place the mussels in their shells in a single layer on a baking sheet. Fill each shell with the breadcrumb mixture and press it down so it is slightly mounded.
• Sprinkle the mussels with the Parmesan and bake in the oven for 12 minutes, turning the baking sheet round after 4 minutes.
• Garnish with yellow pepper and Parsley, serve immediately.