Ingredients
Filling
- 1 kg (2 lb) fresh black mussels
- 2 cups (500 ml/16 fl oz) water
- 45 g (1½ oz) butter, softened
- 1 clove garlic, crushed
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped flat-leaf parsley
- 12 slices white bread
- 30 g (1 oz) butter, melted
Method
1. To make Filling: Scrub mussels well and remove beards. Place mussels in a pan with water; cover and cook gently until just opened. Don't overcook, discard any that don't open. Cover the mussels immediately with cold water and remove the flesh from the shells (if mussels are very large, cut them in half). Pat dry with paper towels. Beat butter until smooth. Add garlic, chives and parsley; season with salt and freshly ground black pepper.
2. Preheat the oven to moderate 180°C (350°F/Gas 4). Flatten the bread slices with a rolling pin and, using a 7 or 8 cm (2¾ or 3 inch) biscuit cutter, cut a circle from each slice. Brush both sides of each circle with the melted butter and use them to line 12 patty tins. Bake 8 minutes, or until they are crisp and lightly golden.
3. Divide the mussels among the hot bread cases; carefully spread herb butter over the top. Bake for another 5 minutes until the mussels are heated through. Serve at once.
