Mussels au gratin

Preparation:

Preparation: Wash and scrape the mussels very well to free them from encrustations. Rinse several times under running water. Place them in a high-sided pan without water, cover and put on a high flame, letting them open with the steam. When the mussels are open, remove the half-empty shells, put those with the mollusc in a large, well-stretched pyrophile. In a bowl mix well the Parmesan cheese, the breadcrumbs, the minced parsley and garlic, the egg, a pinch of salt and pepper. Fill the mussels with this mixture, sprinkle them with a handful of breadcrumbs. Add a few tablespoons of their water, left in the pan, filtered through a cloth, into the pan. Put them in the oven at 200 degrees for about 15 minutes, bring them to the table very hot.