Instructions: Discard any open mussels.

Place the closed mussels in a deep pan with the wine and bring to the boil.

Cover tightly and cook for about two minutes. or until the shells have opened.

Drain the mussels and allow to cool then discard one half of the shell leaving the mussel in the other half.

Place these on a large grillproof tray.

Put the garlic breadcrumbs and parsley in a food processor and process briefly then add the oil salt and pepper.

It should have the consistency of a thick paste otherwise add more oil.

Spoon some of the mixture on top of each mussel pressing in gently to cover.

Place under a preheated grill for about 3 minutes until a deep golden brown.

Serve warm.

The mussels are cooked briefly to open than then topped with garlic breadcrurnbs and grilled until crunchy.

Serves 4

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