- 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.
