Mussels, 1lb 12 oz
Finely chopped parsley, 2 tbsp
Soft bread, 2, 5 oz
Garlic, 2 cloves
Olive oil, 4 tbsp
Grated parmigiano reggiano, 3 tbsp
White wine, half a glass
Clean the mussels by scraping them with a knife and take off their beards.
Stir fry the garlic cloves with 2 tablespoons of olive oil. Add the mussels and cover. Turn the heat up, add the wine and let it evaporate. After 2-3 minutes all the mussels should be opened. Switch the heat off.
Mix the bread in a bowl with the parmigiano reggiano, 2 tablespoons of olive oil, parsley and the filtered juice of the mussels. Add enough juice to get a soft but not too soggy mixture.
Open the mussels, pull the fish off the shells and put it back in again. Put the stuffing over them, pressing well, then cook the mussels under the grill of the oven at 392F for about 10 minutes, until they get slightly golden
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