Flex your midweek mussels! To me, these are like the chicken wings of the sea.
1. Preheat the grill to high.
2. Place the mussels in a large frying pan with no liquid. Cover the pan with a tightly fitting lid and cook for 3 to 5 minutes, stirring occasionally, until all the mussels are open. (Always discard any mussels that do not open.) When cool enough to handle, remove one half of the shell from each mussel.
3. Melt the butter in a small pot, then add the garlic. Cook gently for 1 minute. Remove from the heat, then stir in the breadcrumbs, grated Parmesan and chopped parsley.
4. Top each mussel with the breadcrumbs and place on a baking tray. Put under the hot grill for 3 to 5 minutes, until the breadcrumbs are crisp and golden brown.