1 kg of mussels
extra virgin olive oil
tomato sauce (1 liter)
100 g of cheese (or Parmesan)
Clean the mussels. Open the mussels in a pan with lid retaining the liquid that the mussels release. In a saucepan, saute a clove of garlic, add the tomato puree and cook for a few minutes.
In a bowl mix the beaten eggs with chopped parsley, garlic and cheese.
Add the cooking liquid from the mussels to the tomato sauce and add salt.
Place the egg mixture in one of the two valves, close the mussel tying with kitchen twine one by one.
Put the mussels in the sauce and cook for 15-20 minutes.