1 kg of black mussels from Taranto or any other Italian region;
130 g of fresh breadcrumbs;
2 eggs;
2 cloves of garlic;
1 sprig of finely chopped parsley;
Black pepper in the mill;
130 g of grated pecorino cheese;
EVO oil to taste
STEP
Wash the mussels under running water and clean them thoroughly on the outside by scraping the shells and rubbing them together after having immersed them in the sink filled with cold water;
Open the mussels in half with a knife, being careful not to break the delicate and precious fruit protected by the shell, and remove the upper valve;
Place the mussels on a baking tray, preferably earthenware, that can hold them all next to each other, avoiding overlapping, and season the layer of mussels with a drizzle of oil;
Now in a bowl put the breadcrumbs of the grated bread, season it with the garlic cut into pieces, the abundant cheese, the pepper from the mill and the parsley;
Now add the eggs, enough oil to have a moist and homogeneous mixture;
Using a teaspoon, take some of the mixture and stuff all the mussels in the pan;
Bake in a hot oven at 190 degrees for 15/18 minutes, until a golden and crunchy crust has formed;
Cooking will be finished when the surface is golden enough, or slightly gratinated, avoiding drying the mussels and the seasoning too much;
Serve hot or cold as an appetizer….they are fabulous!!!
