Clean the mejillones under the running water. Use a scraper to remove any external residue, remove the waste and place it little by little in a container filled with water.

Take them out and place them on a large bench with a tool, one of two perejil handles and two water spoons. Heat the mejillones to medium heat for two minutes and then add the medium jar of white wine to the mejillones.

Tap with a tapadera and cook them for 5 minutes until they open. Turn off the fire and wait a few minutes before waking up.

Filter the water from the shells with a sieve and reserve it separately, then add the shells without shellfish and place the rest on a bandage covered with horn paper.

Place the grated bread, two spoonfuls of vinegar, the rest of the chopped garlic and chopped salt, pepper and the grated Provolone Valpadana DOP in a bowl. Mix well and add a spoonful of filtered water from the mejillones.

Mix and refresh your cheeks with this mixture. Place the horn at 200° for six minutes on the highest part of the previously heated horn, making sure to switch to grill mode in the last minute of cooking.

Collect the horn and serve in succession.