Wash the mussels under running water. Use a scraper to remove any external residue, remove the byssus cloth and collect the mussels in a basin full of water.

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

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

Filter the cooking water from the mussels with a sieve and keep it aside; in the meantime remove the shells without shellfish and place the rest on a baking tray lined with wax paper.

Place in a bowl the breadcrumbs, two tablespoons of oil, the chopped garlic and parsley, salt, pepper and grated strong Provolone Valpadana DOP. Mix carefully and add one 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 for the last minute of cooking.

Take out of the oven and serve immediately.