Mussels au gratin with garlic

Preparation:

Preparation: Clean the mussels well, brushing them vigorously under running water; then put them on the fire in a saucepan and cook until they open. Shake the container from time to time to facilitate the opening of the shells. Throw away the empty shells and delicately wash the full ones with warm water (if any mollusc has detached from the shell, put it back in its shell). Also remove any mussels that have not opened. Prepare a finely chopped garlic and parsley, season it with salt and pepper and add it to the butter, let it soften at room temperature; work the mixture well until it is creamy. Put a spoonful of this mixture in the shells containing the seafood and cover with breadcrumbs. Grease the oven plate with oil and arrange the stuffed mussels on it. Then put it in the hot oven and let it grate for about 20 minutes. After this time, transfer the mussels onto a heated serving dish, decorate with parsley leaves and serve piping hot.