Mussels are steamed in white wine for a few minutes just until they open their shell revealing the succulent meat within. They are then separated into half shells.
A quick round in the food processor, turn parsley and garlic into a fine chop. Add some fresh breadcrumbs, Parmigiano Reggiano cheese (none of the Parmesan thank you very much) and lovely olive oil, pinch of salt and you’ve got a gorgeous fragrant filling for those yummy mussels.
Pop a tablespoon or so and fill up the mussels. In the hot over for 10 minutes and you’ve got one of the easiest meat starters on the planet. While you’re serving the wine to your guests, the oven dings and what a great treat all around!