Mussels with Garlic and Breadcrumbs

Ingredients

• 6 servings pepper black freshly ground
• 1 cup breadcrumbs fresh white (from 3 [1-inch-thick] slices of bread)
• 1 medium garlic clove finely chopped
• 6 servings kosher salt 
• 2 pounds mussels scrubbed
• 1 tablespoon parsley fresh italian finely chopped
• 4 tablespoons butter unsalted ()
• 1 tablespoon water 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Heat the oven to broil and arrange a rack in the top position.
2. Place the mussels and water in a large straight-sided frying pan over low heat and cover with a tightfitting lid. Cook, shaking the pan occasionally, until the mussels open, about 15 minutes.
3. Remove from the heat, uncover, and set aside to cool slightly, about 5 minutes.Pull apart the mussel shells and discard the meatless side of each, along with any beards (the beard is the thread that runs along the side of the shell; remove it by pulling it toward the hinge of the shell). With your fingers or a teaspoon, carefully detach the meat from each shell, place it back in the shell, and place the mussels on a rimmed baking sheet; set aside.Rinse out and dry the frying pan.
4. Place it over medium-low heat, add the butter, and heat until melted.
5. Add the breadcrumbs, parsley, and garlic, season with salt and pepper, and stir to combine.
6. Remove from the heat.Using a spoon, evenly divide the breadcrumb mixture over the mussels. Broil until golden brown and crunchy, about 1 to 2 minutes.
7. Serve immediately.