Preparation: 

Wash the Mussels under the running water, brushing the impurity and removing the sand. 
Keep them opening on a wide frying greased pan, when they will be open, throw the empty 
halves valves and put the valves with the clam lying in a heat-resistant glass-ware. 
Season them with a paste of grayed bread, parsley, chopped garlic, salt and pepper, 
and wet them with oil. Add in the frying pan some of their water, filtered through a veil,
put them in the warm furnace for a quarter of hour. W
hen ready, serve them with green salade and cut lemons to basket.