Bake the bread cases up to 6 hours ahead and store in an airtight container. Cook the mussels up to 2 hours ahead, cover and refrigerate. Assemble and reheat to serve.
ingredients
makes 24
4 pound black mussels
3/8 cup butter, softened
2 cloves garlic, crushed
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
24 slices white bread
1/4 cup butter, melted
method
1. Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don't close when tapped. Rinse well. Bring 2 cups water to the boil in a large pan, then add half the mussels. Cover and cook for 3 - 5 minutes, until just opened. Discard any unopened mussels. Repeat with the remaining mussels. Cover the mussels immediately with cold water and remove the flesh from the shells (if the mussels are very large, cut in half). Pat dry with paper towels. Beat the butter until smooth. Add the garlic, chives and parsley and season, to taste.
2. Preheat the oven to moderate 180°C (350°F). Flatten the bread slices with a rolling pin and, using an 3 inch biscuit cutter, cut a circle from each slice. Brush both sides of each circle with the melted butter, then press into two 12 hole round-based patty tins. Bake for 8 minutes, or until crisp and lightly golden.
3. Divide the mussels among the hot bread cases and carefully spread herb butter over the top.
4. Bake for 5 minutes, or until the mussels are heated through. Serve at once.
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more information
Black mussels are bivalve molluscs found on rocks and wharf piles or grown commercially. When you buy them, they should be firmly closed. Discard any broken mussels, or open ones that don't close when tapped on the bench. To prepare them for cooking, scrub the mussels with a stiff brush to remove all the dirt, then pull off the hairy beards. Rinse well. If the mussels are particularly gritty, soak them in salted water for 1 or 2 hours so they will expel sand and grit. Rinse and cook as per the instructions in your recipe. When they are all opened, they are cooked At this stage, discard any unopened mussels and any with dried flesh.
