Mussels with Fine Herbs, Baked

Prepare and cook the mussels as for No. 1045. Take them entirely out of their shells; cut off the foot with scissors, and range them one beside the other on a buttered dish; sprinkle the top over with finely and separately chopped up shallots, onions, mushrooms, and parsley; lay bread-crumbs and grated parmesan over, pour in some melted butter, and set the dish in the oven for eight or ten minutes.