Mussel Gratin

• 2/3 cup (150 ml) dry white wine
• 1 shallot, finely chopped
• 1 garlic clove, crushed
• 6 lb (3 kg) large mussels, cleaned
• 1 1/4 cups (300 ml) light cream
• 3 tbsp chopped parsley
• salt and black pepper
• 1/2 cup (30 g) fresh white bread crumbs
• 2 tbsp butter, melted

STEPS :

1. Put the wine, chopped shallot, and crushed garlic into a large saucepan, and bring to a boil. Simmer for 2 minutes.
2. Add the mussels, cover tightly, and return to a boil. Cook, shaking the pan frequently, for 5-6 minutes until the mussels open.
3. Using a slotted spoon, transfer the mussels to a large bowl. Discard any that have not opened; do not try to force them open.
4. Strain the cooking liquid into a saucepan, bring to a boil, and simmer until reduced to about 3 tbsp. Add the cream and heat through. Stir in half of the parsley and season with salt and pepper.
5. Remove the top shell of each mussel and discard. Arrange the mussels, in their bottom shells, on a large flameproof serving dish.
6. Spoon the sauce over the mussels and sprinkle with the bread crumbs and melted butter. Cook under the broiler, 4 in (10 cm) from the heat, for 3-5 minutes, until golden. Garnish with the remaining parsley and serve immediately.

* * * Cook's know-how * * *

Mussels are often sold by volume; size varies, depending on the type and whether they have been farm-raised or ocean-harvested.