Black mussels stuffed with Friscous®

Discard the open mussels and keep only the closed ones. After rinsing them under running water, remove the byssus by pulling it outward. Open the mussels delicately leaving the meat intact and attached to the shell and keep their water, filtering it through a strainer. Work on the filling: pour the Friscous® into a bowl and moisten with a solution of mussel water mixed with natural water, add finely chopped fresh parsley and black pepper. Mix everything and with a spoon stuff the mussels. Lay them next to each other on a baking tray lined with parchment paper, season them with a drizzle of olive oil and cook them in a preheated static oven at 200° for 12 minutes on the high shelf and then for another minute at maximum power, in grill mode. Once cooked, remove your gratinated mussels from the oven and serve them immediately.