1 1/2 quarts mussels
1/4 cup water and 1/4 cup dry white wine
2 sticks lightly salted butter, at room temperature
2 tsp. garlic, finely minced
1 tbsp. fresh parsley, finely chopped
1 cup fresh bread crumbs, crusts removed, tossed wirh 2 tablespoons olive oil
Wash the mussels thoroughly, using a stiff brush to scrub the shells. Discard any that are open. Rinse with cold running water until there is no trace of sand.
Put them in a large with the water and white wine. Quickly bring to a boil, cover and steam over high heat until shells open (about 5-6 minutes). Remove and run cold water over them them, for a minute, to stop the cooking. Save the steaming liquid and reduce to 2 tablespoons, keep at room temperature.
Set oven at 450°.
Remove one shell from each mussel and place them on crumpled aluminum foil lined baking sheet to hold them level.
Cream the butter in a bowl with the reduced cooking liquid. Combine the breabd crumbs with the garlic and parsley and top each mussel with 1 teaspoon of the mixture
Bake until butter mixture bubbles and the bread crumbs are golden---about 3-4-5 minutes. Serve piping hot.