Mussels with Garlic and Breadcrumbs Recipe

• 2 pounds large mussels, scrubbed
• 1 tablespoon water
• 4 tablespoons unsalted butter (1/2 stick)
• 1 cup fresh white breadcrumbs (from about 3 1-inch-thick slices of bread)
• 1 tablespoon finely chopped fresh Italian parsley leaves
• 1 medium garlic clove, finely chopped
• Kosher salt
• Freshly ground black pepper

1. Heat the oven to broil and arrange a rack in the top position.
2. Place the mussels and water in a large straight-sided frying pan over low heat and cover with a tightfitting lid.
3. Cook, shaking the pan occasionally, until the mussels open, about 15 minutes.
4. Remove from the heat, uncover, and set aside to cool slightly, about 5 minutes.
5. Pull apart the mussel shells and discard the meatless side of each, along with any beards (the beard is the thread that runs along the side of the shell; remove it by pulling it toward the hinge of the shell).
6. With your fingers or a teaspoon, carefully detach the meat from each shell, place it back in the shell, and place the mussels on a rimmed baking sheet; set aside.
7. Rinse out and dry the frying pan.
8. Place it over medium-low heat, add the butter, and heat until melted.
9. Add the breadcrumbs, parsley, and garlic, season with salt and pepper, and stir to combine.
10. Remove from the heat.
11. Using a spoon, evenly divide the breadcrumb mixture over the mussels.
12. Broil until golden brown and crunchy, about 1 to 2 minutes.
13. Serve immediately.

mussels, water, unsalted butter, fresh white breadcrumbs, fresh italian parsley, garlic, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/mussels-with-garlic-and-breadcrumbs-30931 (may not work)