Review of last recipe - Braised Garlic Lamb - I should have posted a pic of my stomach because that's where the lamb chops disappeared  into ... Totally forgot to take a photo.  It was a simple, delicious recipe, and I'll definitely make it again! 

TODAY'S RECIPE - STUFFED MUSSELS
From The New York Times, August 24, 1983 ...

Serves 4 - 450 degree oven

2 lbs mussels
1/2 lb butter, room temperature
1/4 cup fresh bread crumbs
2 tbsp chopped garlic
1/4 cup chopped parsley
1/2 cup grated gruyere cheese
1/4 tsp pepper
1/2 tsp salt

Preheat oven to 450 degrees.  Scrub mussels under running water with hard brush.  Remove beards and drain.  Open mussels with clam knife and discard top shell.  Place opened mussels, now on half shell, on baking sheet.

Combine remaining ingredients in mixing bowl and blend well.  Place about 1 heaping teaspoon of the butter mixture over each mussel.  Place in oven and bake for 6-8 minutes until lightly browned.  Serve.

Note:  The stuffed mussels may be prepared and kept in the refrigerator for an hour or two before baking.