Mussel Antipasto

1 kg/2 lb mussels, scrubbed
120 ml/4 fl oz dry white wine or water
40 g/11/2 oz fresh wholemeal breadcrumbs
2 cloves garlic, peeled and chopped
2 tablespoons finely chopped parsley
freshly ground black pepper
3 tablespoons olive oil

Discard any mussels that do not close when firmly tapped. Boil the wine or water in a large, heavy saucepan. AllI

Cle mussels, cover and cook over a high heat for 5 to 6 minutes, shaking the pan frequently, until the mussel shells have opened (discard any that have not opened). Remove from the heat.

Detach and discard the top shells, leaving each mussel in its lower shell. Arrange, side by side, in a large, shallow gratin dish or 4 individual gratin dishes. Mix together the breadcrumbs, garlic, parsley and pepper and spoon over the mussels. Sprinkle the oil evenly over the top. Cook in a preheated hot oven (230'C/450 °F, Gas Mark 8) for 3 to 4 minutes or until the crumbs are just tinged brown. Take care not to overcook the mussels.

SERVES 4