Baked Mussels

Strictly observe the rules for buying and storing mussels. Discard mussels that are open and don't close when you tap them before cooking. Tap a couple of times if necessary, giving the mussel a chance to react. Scrub and de-beard if necessary. Discard mussels that don't open when cooked.

Olive oil
Mussels (not New Zealand green lipped)
French or Italian bread
Green salad

Heat oven to 450 degrees F.

Put a little olive oil in bottom of pan that is large enough to hold the mussels. Add mussels. Bake until almost all are open; start checking after five minutes. The rest will open in a minute; if they don't, discard them. Serve in large flat bowls with juice from the pan that has been put through a coffee filter.

Use bread to mop up juices.