Stuffed mussels

Products for 4 serves

1kg (2lb) mussels
2 lemons cut into quarters
6 garluc cloves
125 ml (4 fl oz) olive oil
5 ts chopped flat leaf parsley
5 ts dried breadcrumbs
sea salt and pepper

Preparation :

1. Put the mussels in a bowl of cold water and scrub them with a stiff brush. Scrape off any barnacles and use a sharp knife to remove the beards. Discard any mussel tgat stays open after you have tapped ir against a hard surface. Rinse again in clean water.

2. Put the lemon quarters and 5 garlic cloves into a large frying pan. Add the mussels, clover and cook, shaking the pan occasionally, over a high heat until the mussels are open. Discard any mussels that remain closed.

3. Fully open the mussels and remove and discard half of each shell. Loosen the mussels on the lower half and place them on a baking sheet.

4. Strain the liquid left in the frying pan into a bowl through a muslin-lined sieve. Mix together the oil, parsley and breadcrumbs and season to taste with salt and pepper. Finely chop the remaining garlic and add to the breadcrumb mixture together with the stained liquid.

5. Place a little of the mixture over each mussel and bake in a preheated oven 220 degrees (425 F) , Gas Mark 7, for  about 7 minutes until golden-brown.