Baked mussels

Ingredients for 4 servings:

• 1 ½ kg mussels (mussels), as large as possible
• 8 tbsp oil, half neutral, half olive oil
• 2 garlic cloves
• 2 tbsp parsley, chopped
• 5 tbsp breadcrumbs, freshly grated
• Salt and pepper, black from the mill
• Oil for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Carefully sort the mussels and discard any that have opened. Brush the closed mussels thoroughly under running water and remove the beards. Drain in a colander. Put 2 tablespoons of oil in a large saucepan, add the dripping wet mussels, and heat until all the mussels have opened. Crack open the shells, remove the inner beard, and peel off the top shells. Peel the garlic cloves, finely chop, and mix with the parsley, breadcrumbs, the remaining oil, salt, and pepper. Preheat the oven to 200°C. Brush a large, shallow ovenproof dish or platter with oil and place the mussels side by side. Cover with the breadcrumb mixture. Pour the mussel jus from the pot onto the prepared mussels. Bake on the middle rack of the oven for 15 minutes, until the breadcrumbs are light brown. Serve with rye rolls or white bread and salad. Drink recommendation: well-chilled rosé.