Baked mussels

Ingredients for 4 servings:

• 1,500 g mussels
• 3 cloves garlic
• 2 small shallots
• 1 bunch of parsley
• 3 tbsp breadcrumbs
• 100 g butter

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

Place the mussels in plenty of cold water and let them soak for a few hours, changing the water occasionally. Then brush the mussels thoroughly, removing any tufts of whiskers, and rinse until the water runs completely clear. Then place the mussels in boiling water. Boil for about 8 minutes until the mussels open. Drain the mussels and let cool briefly. Remove one mussel shell half at a time. Place the shells, with the mussel meat, next to each other on a greased baking tray. *Mussel meat facing up* For the filling: Peel and dice the garlic cloves and shallots. Wash the parsley, pat dry, and roughly chop. Then puree the parsley, shallots, and garlic. Add 3 tablespoons of breadcrumbs to the puree and mix well. Season with salt and pepper. Spread the mixture over the mussel halves. Squeeze the lemon, melt 100g of butter, and mix with the lemon juice. Drizzle the mixture over the mussels. Bake the whole thing in the oven at 200 degrees Celsius for 8 minutes. Note: Mussels that open during soaking and subsequent brushing are inedible. Therefore, only use closed mussels.