Grilled Mussels - cooking recipe

Ingredients

3 lbs mussels (about 60 mussels)
2/3 cup dry white wine
1 cup butter, softened
3 tablespoons minced garlic
5 tablespoons minced fresh parsley
2 tablespoons minced fresh chervil or 2 teaspoons dried chervil
1 1/4 teaspoons fresh ground pepper
2 cups breadcrumbs (made from firm-textured white bread)
2 tablespoons freshly grated romano cheese

Preparation

Scrub the mussels under cold water, trim off the beards.
Place the mussels in a large pot, add the wine, cover and bring to a boil over moderately high heat.
Steam until the shells open, about 5 minutes.
Remove from the heat; discard any mussels that did not open.
In a medium bowl, blend 1-1/2 sticks of the butter with 2 TB of the garlic, 2 TB of the parsley, the chervil, and 1/4 tsp of the pepper.
In a small saucepan, melt the remaining butter.
In a medium bowl, combine the bread crumbs with the remaining 1 TB garlic, 3 TB parsley, and 1/2 tsp pepper.
Add the cheese and stir in the melted butter to moisten the crumbs.
Preheat the broiler.
Pull off half of each mussel shell.
Spread about 1/2 tsp of the garlic butter over each mussel and sprinkle evenly with the bread crumbs, pressing down gently so they adhere.
Place the mussels on a baking sheet in a single layer and broil until the bread crumbs are golden brown, about 2 minutes.
Serve hot.