- fresh mussels
- bread crumbs
- olive oil
- combination of cheeses (whichever you fancy)
Cook the mussels in boiling salted H20 until the shells pop open.
Discard whatever mussel that doesn't open.
Place the mussels on a baking sheet.
Season with s & p.
Put a pat of butter on top of each mussel.
Sprinkle the mussels with a mixture of breadcrumbs, olive oil and a combination of cheeses (whichever you prefer).
*** I used a combination of mozarella, pecorino romano, parmigiano reggiano, asiago & provolone. ***
Optional: Finish off with a drizzling of good olive oil.
Bake/Broil in the oven until the breadcrumbs are golden and the cheeses, nicely melted.