Serves 4
3 lb (1.4kg) fresh mussels
Garlic butter
6 oz (175g) butter
2 cloves garlic
3 tablespoons finely chopped parsley
salt and freshly milled pepper
Thoroughly clean the mussels by shaking them in several changes of cold water until the water remains clean and free of grit. Discard any open ones. Scrape shells clean and pull off the `beards’. Put mussels into a large saucepan, cover with a lid and steam over moderate heat for 2-3 minutes until shells open. Shake the pan occasionally so those on top work downwards. Allow mussels to cool in the pan (so they stay moist), then tip them into a colander and discard any that have remained closed. Detach the top shells, leaving the mussels in their half-shells.
Cream the butter until soft. Peel and mash garlic cloves to a puree with salt. Mix into the butter along with the chopped parsley and a seasoning of salt and pepper. Fill each mussel with the soft garlic butter and spread level.
Divide filled mussels between four individual ovenproof serving dishes. Place in an oven heated to 425°F (220°C) or Gas no. 7 for 10-12 minutes, or until butter is bubbling hot. Serve with plenty of warmed French bread to mop up the delicious butter.