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Method :
Put the mussels
to soak in fresh cold water for about 2 hours; ridding the shellfish of
sand and excess salt. Scrub the mussels, remove all the traces of seaweed
and mud. Pull away the black, hairy beard. Discard any which are cracked
or shells that are open and do not close when sharply tapped.
Put the onion,
parsley stalks and thyme into a large cocotte. Pour in 300ml (1/2 pint)
water and bring to the boil. Simmer, covered, for 5 minutes. Add the
mussels, cover and cook quickly, shaking the pan constantly. As soon as
the mussels open, remove from the heat and leave until cool enough to
handle.
Discard the
empty half of each shell and place the mussels in their shells in a single
layer in two large oval gratin dishes. Melt the butter in a small saucepan
over a gentle heat.
Remove from the
heat, then stir in the lemon juice and garlic. Spoon this over the mussels
and scatter the parsley on top. Mix the breadcrumbs and Parmesan, then
sprinkle the mixture over the mussels. Grill for about 3 minutes or until
the breadcrumbs are golden.
Serves 4-6 as a main course, 8 as an Hors
D'Oeuvre
Be careful not to overcook the mussels for
this dish, either when cooking initially or when grilling, or they can
become dry and slightly tough.
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