Moules provençale

Method

1. Check that all the mussels are closed. Scrape off any barnacles from the mussel shells. Wash the mussels well in several changes of cold water. Then spread them in a single layer in a pan, covered with a folded tea towel or a lid and cook over a gentle heat. This usually takes 2-3 minutes, the mussels are cooked just as soon as the shells open. Remove them from the pan immediately or they will shrink in size and become tough.

2. Remove the beard. Discard one shell. Loosen the mussel from the other shell, but leave it in the shell. Allow to get quite cold.

3. Meanwhile, make the provençale butter. Peel and crush the garlic and pound it in a mortar with the finely chopped parsley and olive oil. Gradually beat in the butter. Spread the soft garlic butter evenly over the mussels in the shells and dip each one into the soft, white breadcrumbs. 

4. Arrange in individual serving dishes. Brown under the grill and serve with crusty white bread to mop up the delicious garlicky juices.