7. Mussels au gratin (photo 6)

1 kg mussels, 100 g breadcrumbs, 1 garlic clove, capers, olive oil, salt, pepper, parsley (4 tbsp)

Scrub the mussels well and pull off any beards; wash thoroughly in running water. Place them in a casserole with some water, cover with a lid and cook until the mussels have all opened. Drain and discard any with unopened shells. Mince the garlic and the parsley and stir in with breadcrumbs, capers, salt and pepper. Use this mixture to fill each valve containing the mussel meat. Arrange them in a baking tin, add a little oil. Bake in the oven for 15 minutes.

Serve immediately