24 half shell mussels
1 clove garlic, diced
5 shallots, diced
3 sprigs parsley, snipped
1 sprig fresh tarragon, snipped or 1/4 tsp. dried tarragon
2 sprigs fresh thyme, snipped or 1/2 tsp. dried thyme
1 c. bread crumbs
Milk
Salt and pepper to taste
Few drops lemon juice
1/2 c. softened butter
1 egg yolk

Combine herbs and vegetables. Soak bread crumbs in milk, then press out milk, combine crumbs and vegetables and season with salt, pepper and lemon juice. Blend softened butter and egg yolk, then gently combine with vegetable mixture. Arrange mussels in an ovenware dish and cover each mussel with topping. Bake in oven at 350 degrees for about 8 minutes.

Serves 4-6.