“Alla Termolese” Stuffed Mussels   


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.


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