1 lg. potato, baked in its jacket per person
1 dozen or so cooked and shelled mussels per person
1 oz. (30 g) butter for each potato
Salt and pepper

Keep mussels warm in some of their own stock.

Simply cut the ends off the potatoes, scoop out the insides and mix with the butter, salt and plenty of pepper. Replace some of the mixture, well season the mussels, and put them in. Push in some more potato, put back the cut-off end and put back in oven for 5 minutes to get really hot again.

Serve with the lower half of each potato wrapped in foil, so that it can be held, and eat with a teaspoon.