Clean the mussels under running water. Use a scraper to remove any external residue, remove the byssus and collect them from time to time in a basin filled with water.

Drain them and place them in a large pan with a clove of garlic, one of the two sprigs of parsley and two tablespoons of water. Turn on a medium flame and toast the mussels for a couple of minutes, then add half a glass of white wine.

Cover with a lid and cook for another 5 minutes, until they start to open. Turn off the heat and wait a few minutes before uncovering.

Filter the mussel cooking water with a strainer and set it aside, in the meantime remove the shells without the mollusc and arrange the rest on a baking tray lined with baking paper.

Collect in a bowl the breadcrumbs, two tablespoons of oil, the remaining chopped garlic and parsley, salt, pepper and the grated spicy Provolone Valpadana DOP. Mix carefully and add a tablespoon of the filtered mussel water.

Mix and stuff the mussels with this mixture. Bake at 200° for six minutes in the highest part of the preheated oven, taking care to switch to grill mode in the last minute of cooking.

Remove from the oven and serve immediately.