Summary

Ingredients

• 2 kg mussel (s) (mussels)
• 0.5 liter ½ wine, white, dry
• 1 bay leaf
• 80 g white bread, stale
• 3 cloves garlic
• 1 chilli pepper, dried
• 1 bunch parsley
• 4 tomato (s)
• 2 small egg (s)
• 50 g parmesan, freshly rated
• 2 tablespoon olive oil
• Salt and pepper, black from the mill

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Instructions

1. Rinse the mussels under cold water. Throw away any mussels that remain open during washing.
2. Bring the wine, bay leaf, salt and pepper to the boil in a large saucepan. Put the mussels in, put the lid on and leave the heat very high. Cook vigorously for 8-10 minutes. Check to see if the clams have opened. Throw away all that are closed. Pre-heat the oven to 220 degrees Celsius. Prepare the drip pan from the oven (this is the deep tray). Crumble the bread. Peel the garlic and press it through the press. Finely chop the peproncino in a mortar. Wash the parsley and shake dry, chop the leaves very finely. Wash the tomatoes and dice them very finely. Add the chopped ingredients with the eggs and cheese to the bread, mix thoroughly, season with salt.
3. Drain the mussels and break off the empty shell. Place all the shell halves with the mussels in the deep tray. Sprinkle the bread mixture on top like crumble. Drizzle with the oil. Slide the tray onto the middle rack and bake for about 10 minutes until the top is lightly brown. The mussels taste best warm!