Roasted Mussels

a classical Spanish tapa

from Maud Hallin 's hard eating and drinking in Spain

serves 6 to 8 for drinks

1 pound of mussels (30 to 35 small mussels)

2 cloves of garlic (a scant 2 teaspoons)

3 tablespoons bread crumbs (one slice of old bread)

2 tablespoons olive oil

1/4 teaspoon salt

pepper

1 bunch (about 7 tablespoons) chopped Italian parsley (the flat type)

Preheat oven to 400 degrees.

Wash mussels under running water. Pour drained mussels into hot pot or cast iron pan. Dry roast in oven. Remove the mussels when they have opened about an inch. Discard any mussels that won't open.

Turn on broiler.

Allow mussels to cool and remove one side of the shell. Remove any "beard." Mix bread crumbs with garlic, salt and pepper, then with parsley and oil. Top each mussel with 1/2 teaspoon of the parsley mixture. Put mussels on a baking sheet or stack in an oven-proof bowl. If your broiler is at the top of the oven, put mussels on lower rack, and broil for 2 to 3 minutes. This is best served
right away, but it is also good cold the next day. The shell will allow people to slide the mussel into their mouths. Good outdoor food.

I like to use freshly toasted Acme bread crumbs. Tear bread apart, then toast it and grind it in a food processor.