Instructions: Scrub the mussels as necessary and remove the beards. Wash them well in several changes of cold water.

Chop the onion and place it in a good sized pan with the wine, bay leaf, thyme and parsley then bring them to simmering point. Add the mussels, checking that they are closed and discard any that are open. Cover the pan and simmer for 5 or 6 minutes or until the mussels are open. Strain and allow the mussels to cool for a few moments.

Remove the mussels from their shells, discard any that have not opened.

Peel off the rubbery ring around the mussel and replace each mussel in a half shell. Arrange the shells on a bed of sea salt in an oven-proof dish or 4 individual dishes.

Beat the butter until soft and creamy and thoroughly blend in the parsley and garlic with a little black pepper. Place 1/2tsp on each mussel, add a light sprinkling of breadcrumbs and place under a hot grill for 2-3 minutes.

Serve the mussels hot on the bed of sea salt.

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