Place the cleaned mussels in saucepan with the white wine, cover and bubble for 5 min, swirling several times to open them.
Cut out the empty shell halves of the mussels and place the full shell halves on an ovenproof plate.
Peel the ascalon onion as ditto the garlic cloves, chop with the parsley. Add salt, cayenne pepper and pepper to the soft butter and mix everything together properly.
Cover the mussels with the herb butter. Sprinkle with cheese and breadcrumbs, gratinate at high temperature in the oven for 3 minutes.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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