Instructions
To start, clean the mussels by removing the “beard” using a sharp knife, rinse them under cold water, adding coarse salt. Scrub the shells with a brush to remove dirt like seaweed, mud or sand. In a bowl put the breadcrumbs, Parmigiano Reggiano cheese, Pecorino Romano cheese, eggs, chopped parsley, salt / pepper. To soften the dough, add some milk. Use the dough to stuff the mussel shells with. To open the mussels, use a kitchen knife.
Preheat the grill to a hot setting. Grill the mussels until the crumb crust is golden. Serve immediately.
Ingredients
2 kg mussels
400g breadcrumbs
200g grated Parmigiano Reggiano cheese
100g Pecorino Romano cheese
5 eggs
10g chopped parsley
Salt / Pepper to taste
50ml milk
