• 1½-2 pints (1 k.) cooked and shelled mussels
• ½ pint (3

Butter a flat fireproof casserole and lay in the mussels . Pour over the wine and sprinkle with the onions and parsley, pepper and salt. Cover with the breadcrumbs so that the top is even. Pour over some of the liquor in which the mussels cooked, so that the crumbs are damp but not swimming. Dot with plenty of butter and bake 20 minutes at 350° F., gas mark 4. If not quite crisp and brown on to