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. Discard any mussels that remain open.
2. Preheat the oven to 220°C (425°F).
3. Pour the white wine into a large saucepan. Add the bay leaf, salt, and black pepper. Bring to a boil over high heat. Add the mussels, cover with a lid, and cook over high heat for 8-10 minutes until the mussels open. Discard any mussels that remain closed.
4. While the mussels cook, crumble the stale white bread into small pieces.
5. Peel the garlic cloves and press them through a garlic press.
6. Finely chop the dried chilli pepper using a mortar and pestle.
7. Wash the parsley, shake dry, and finely chop the leaves.
8. Wash the tomatoes and dice them very finely.
9. In a bowl, combine the crumbled bread, pressed garlic, chopped chilli, chopped parsley, diced tomatoes, eggs, and parmesan. Mix thoroughly and season with salt and black pepper.
10. Drain the cooked mussels and break off the empty shell from each mussel, keeping one shell half with the mussel meat.
11. Arrange all the mussel shell halves with mussels in a deep oven tray. Sprinkle the bread mixture over the mussels like a crumble topping. Drizzle with olive oil.
12. Place the tray on the middle rack and bake for 10 minutes until the top is lightly golden brown.
13. Remove from the oven and serve the mussels warm.