Summary

Ingredients

• 2 kg mussel (s), fresh
• 2 bunches parsley
• 4 garlic clove (s)
• 6 tablespoon breadcrumbs
• 6 tablespoon cheese (pecorino), freshly grated
• 10 tablespoons extra virgin olive oil
• 2 lemon (s)
• salt
• Black pepper from the mill

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Instructions

1. Remove and brush the mussels under running water. Select and throw away any mussels that have already been opened.
2. Bring ¼ liter of water to the boil, add the mussels and cook covered over high heat until the mussels have opened. Now weed out any closed mussels.
3. Wash parsley, shake dry. Peel the garlic, finely chop it together with the parsley and place in a bowl. Add the breadcrumbs, cheese and 7 tablespoons of olive oil and mix everything well. Season with salt and pepper.
4. Preheat the oven to 200 ° C.
5. Break apart the cooled mussels in the middle, discard empty shells. Brush the clam halves with the filling and place in a shallow ovenproof gratin dish. Bake in the oven in portions for about 10 minutes until the filling is lightly browned.
6. Wash the lemons and cut into eighths. Drizzle the gratinated mussels with the remaining olive oil and decorate with lemon wedges.
7. Serve with crispy white bread.