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A treat for large mussels or clams on the half shell. The butter and crumbs make expensive shellfish go further because you can mop up the juices with crusty white bread. You can also serve scallops in the same way.

Serves 4

120g/4oz unsalted butter, left at room temperature overnight

6 sprigs of parsley, finely chopped

6 heaped tablespoons fresh breadcrumbs

2 garlic cloves, finely chopped

24 large mussels or 40 clams, cleaned (see here)

sea salt

Pound together the butter, parsley, breadcrumbs and garlic and work in a pinch of salt.

Put the mussels or clams in a large pan, then cover and place over a fairly high heat for 2–3 minutes, until they open. Allow to cool. Remove the top half of each shell, leaving the mussel or clam in the other half. Spread a little stuffing into each (1/2–1 teaspoonful, depending on the size of the shell). Arrange on ovenproof plates – individual ones are best – and place under a hot grill. If you do not have a grill, preheat the oven to 240°C/475°F/Gas Mark 9. Cook until the breadcrumbs are singed and the butter bubbling.