Baked Mussels

• 3 1/4 pounds fresh mussels in the shells, cleaned
• 3 cloves garlic, crushed
• 2 small shallots, finely chopped
• 1 handful fresh parsley, finally chopped
• 3 tablespoons fresh white bread crumbs
• salt and pepper to taste
• 7 tablespoons butter
• 1 lemon, juice squeezed
• fresh herb sprigs to garnish

Cook mussels in a saucepan of boiling water for about 8 minutes or until shells are open. Discard any mussels that do not open. Remove and discard half the shell of each cooked mussel, leaving the mussel in the other half and arrange them on a slightly greased baking sheet.

Preheat oven to 400 degrees. Place garlic, shallots, parsley and bread crumbs in a blender and blend until smooth and well mixed. Season to taste with salt and pepper. Spoon a little of the blended mixture onto each mussel. Melt butter in a saucepan, and then drizzle it over the mussels. Sprinkle lemon juice over the top. Bake for 8 minutes or until cooked and bubbling. Garnish with fresh herbs and serve.