No need to tussle - cooking with this shellfish is a cinch.
1kg mussels, washed and de-bearded
3 tbsp extra virgin olive oil
1 onion, peeled and finely diced
2 cloves garlic, minced
1 cup cooked chickpeas
1/2 cup breadcrumbs
1 large egg
1/2 cup flat-leaf parsley, chopped
1 tbsp fresh thyme, chopped
salt and pepper
Place mussels in large pot with cup of cold water. Place on high heat and cover with lid. Bring to boil and carefully mix mussels with a long spoon to help them open. Once most have opened, remove from heat and strain off liquid.
Remove mussels from shells, discarding any that haven't opened. Keep 20 of the best shells, making sure they are still hinged.
Chop mussels into three or four pieces each.
Heat olive oil in a pan and lightly fry onion and garlic for a minute. Combine with the rest of the ingredients, as well as chopped mussels, season with salt and pepper and mix well.
Preheat oven to 200C.
Fill each of the 20 shells with mixture, tie each with kitchen twine so the shells stay in place.
Put on a baking tray and roast for 10 minutes until stuffing is lightly golden.
Serve with a salad or tomato-and-chilli sauce.