On the day you buy the mussels, rinse them well and scrub the shells. Place in a large bowl, cover with water, place in the fridge and soak for several hours. This will allow the mussels to open, expel sand and help loosen the beard.
About fifteen minutes before you intend to serve the mussels, preheat the oven to 425F.
Make the sauce. Stir together the melted butter, lemon juice, salt, grated garlic and chopped parsley.
Take the mussels out of the fridge. Rinse well. Pry them open. If the mussel flesh stick to both halves of the shell, gently scrape the part that sticks on one half of the shell so that all the flesh is on the other half. Discard the empty half of the shell.
Line the mussels on a baking tray. Pop in the oven for one to two minutes, depending on the size of the mussels. That’s enough to cook them, trust me. Cook them longer and they will shrivel and shrink.
Take the tray out of the oven. Using tongs, arrange the mussels on a platter and drizzle the sauce over them.
Serve the baked mussels with lemon-garlic sauce once. With wine. Or beer. Or whatever drink you prefer.
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