|Garlic||6 Clove (30 gm), finley sliced|
|Parsley||2 Tablespoon, chopped|
|Lemon juice||2 Teaspoon|
|Tomato sauce||1 1⁄2 Cup (24 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
– Heat broiler.
– Scrub and rinse mussels.
– In a large saucepan, pour 1 inch (2.5 cm) water, add mussels, then cover, and boil over high heat until mussels open.
– Drain and place in a dish to keep warm.
– In a small saucepan, melt butter. Add garlic and parsley and cook over low heat for 1 minute, then add lemon juice and remove from heat.
– Fill each mussel shell with a small amount of tomato sauce, coat with breadcrumbs and gairlic butter and broil for 2 to 3 minutes.