1 qt. mussels, cooked a la Mariniere
1 c. butter, at room temperature
3 tbsp. grated shallots or 2 tbsp. grated onion
1 lg. garlic clove, mashed
2 tbsp. minced parsley
Salt and freshly ground pepper to taste
Coarse salt

Remove the mussels from their shells and reserve. Wash and dry as many half shells as there are mussels. Put a mussel in each half shell. Cream together the butter, shallots, garlic clove, parsley, and salt and pepper to taste. The mixture must be very smooth. Cover each mussel with a little of the mixture and smooth it down.

Cover a baking sheet or baking dish with the coarse salt. Place the shells with the mussels on the salt, making sure that they are sitting down firmly and won't overturn. Run under the broiler until the butter is melted and the mussels are heated through. Serve on hot plates, with a garnish of parsley.

NOTE: The cooked mussels may also be stuffed in escargot shells, in the same manner as snails. This is really a better method because the butter won't run out of a snail shell as easily as it will from a mussel shell. Serves 4.