Stuffed and baked mussels

Ingredients for 6 servings:

• 2 kg mussels (mussels), fresh
• 2 bunches of parsley
• 4 garlic cloves
• 6 tbsp breadcrumbs
• 6 tbsp cheese (Pecorino), freshly grated
• 10 tbsp extra virgin olive oil
• 2 lemons
• Salt
• black pepper, freshly ground

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Debeard and brush the mussels under running water. Discard any that have already opened. Bring 1/4 liter of water to a boil, add the mussels, and cover. Steam over high heat until the mussels have opened. Discard any closed mussels. Wash the parsley and shake dry. Peel the garlic, finely chop it along with the parsley, and place it in a bowl. Add the breadcrumbs, cheese, and 7 tablespoons of olive oil and mix well. Season with salt and pepper. Preheat the oven to 200°C. Break the cooled mussels in half, discarding any empty shells. Spread the mussel halves with the filling and place them in a shallow, ovenproof baking dish. Bake in batches for about 10 minutes, until the filling is lightly browned. Wash the lemons and cut them into eighths. Drizzle the gratinated mussels with the remaining olive oil and garnish with lemon wedges. Serve with crusty white bread.