Finely chop the whole garlic cloves and fresh parsley using a food processor or by hand. Scrape down the sides as needed for an even chop.

Prepare the mussels: Scrub and clean them thoroughly, then place them in cold water with a little white vinegar to clean them well. Drain in a colander.

In a regular pot or Dutch oven, place the mussels dry inside. Cook for 5 to 10 minutes over medium-high heat, watching closely to avoid overcooking. Once cooked, gently remove the mussels from their shells. Keep the largest shells for stuffing.

Place one or two mussels in each shell, then cover generously with garlic butter, using a rounded knife to help. You can add a few small pieces of onion on top before baking if you like. In a baking dish, spread coarse salt on the bottom to help keep the mussels upright. Arrange the stuffed mussels on top of the salt. Sprinkle with salt, pepper, and a little parsley.

Sprinkle half the mussels with a bit of Parmesan and breadcrumbs for a golden crust. Preheat your oven to 430°F (220°C). Bake for 2 to 3 minutes, no longer. As soon as you see the first bubbles, remove them from the oven.

Serve with pasta and a mâche salad. Enjoy! 😃