Not just any mussels: Bros' serves them with a stuffed shell, combining seafood with a very special ingredient.

Mussels with provola

For the mussels

500 g of mussels
2 cloves of garlic
Parsley stems
EVO (Extra Virgin Olive Oil)

Method

Heat a skillet on the stove and add a bit of oil, garlic, and parsley stems.

Add the mussels to the hot skillet and pour in some water; cover with a lid to create steam.

Let them cook for about 1 minute, then remove the lid and start removing the mussels that have opened (if some remain closed, cook them a bit longer).

Set aside all the mussel shells and clean them thoroughly; also keep the cooking water, which should be strained through a fine-mesh chinois.

For the cooking gel

200 ml of strained mussel cooking broth
1 g of xanthan gum

Method

Blend well with an immersion blender without creating too much air, and vacuum-seal several times until you achieve a smooth gel. Brush it onto the mussels.

For the provolone pannacotta

500 g of cream
300 g of Provolone del Monaco
100 g of milk
5 g of salt
10 g of pepper
10 g of gelatin

Method

Bring the milk and cream to a boil, add the grated cheese, and let it melt. Add the soaked gelatin and adjust with salt and pepper. Pour the panna cotta into the mussel shells and serve.