Cozze Ripiene alla Pugliese

Thoroughly clean the Mussels by scrubbing their shells and removing any beards. Discard any Mussels that are open and do not close when tapped.

Carefully open each Mussel with a small, sharp knife, detaching the mollusk from one half of the shell. Discard one half of the shell, leaving the mollusk attached to the other half.

For the stuffing, finely chop 2 cloves of Garlic and half of the Fresh parsley. In a bowl, combine the Dry breadcrumbs, grated Parmigiano-Reggiano, grated Pecorino Romano, chopped Garlic, and chopped Fresh parsley. Add the Eggs, a pinch of Salt, and a pinch of Black pepper. Mix well until a cohesive, moist stuffing is formed.