Ingredients

　　1/2 pound butter

　　4 cloves garlic, finely chopped

　　6 shallots, finely chopped

　　1 teaspoon basil

　　6 tablespoons chopped parsley

　　Salt, pepper

　　48-60 mussels (according to size)

　　1 onion stuck with 2 cloves

　　White wine (about 1 cup)

　　Bread crumbs

　　Blend the butter and the seasoning together and let stand 1 hour. Scrub and beard the mussels. Place them in a heavy skillet or pot with onion and enough white wine to cover the bottom of the pot well. Cover and steam over a medium flame until the mussels open. When cool enough to handle, remove one half shell from each mussel. Spoon butter mixture on mussels and sprinkle with crumbs. Bake at 425°F. just long enough to heat through. Serve on hot plates.