Baked Mussels with garlic and butter

Before I describe this dish, I have to apologize for the small field of view on the video.  I rendered it in 'portrait' as opposed to 'landscape' which would make it wider.      So, without further adieu, let me continue.  I love mussels.  They're live, they smell like the sea and they have their own special nectar that emanates from them as they're cooking.  First and foremost, they're fresh.  And fresh is core to cooking for me.  Usually I sauté them in butter and garlic, or steam them in wine and herbs, but this time I've baked them.  I've made this butter, garlic, parsley spread that I've dolloped onto each mussel which I have split in half.  They actually come out reminding me of escargot.  The butter melts, blends with the garlic and parsley, and mixes with the mussel nectar producing this aromatic sea sauce that you sop up with crusty French bread!  And you pop the delicious mussel morsels into your mouth and wash them down with crisp white wine.  Takes me to Spain or the southern coast of France.  Oh yeah baby!  

   I served this with a quick red sauce that I made with tomato sauce, crushed red tomatos, salt packed anchovies and capers, sea salt, pepper and extra virgin olive oil spooned over pasta al dente.  Just the way I like it.  Enjoy!