Mussel Pan

Preparation:

Preparation: Brush and wash the mussels thoroughly under running water. Put them in a pan with 1 tablespoon of oil and let them open over high heat. Remove the upper valves, collect the liquid left in the pan and filter it with a fine sieve. Grease the pan and arrange the mussels with the fruit facing upwards, forming a single layer, without overlapping them. In a bowl, mix the breadcrumbs with the parsley and garlic, a little salt and pepper. Knead by sprinkling with the liquid from the mussels. Spread the mixture over the mussels. Drizzle the mussels with the remaining oil, and place the pan in the preheated oven for 10 minutes. Meanwhile, break the eggs into the bowl, add salt and beat them and pour them over the mussels. Put back in the oven for about 10 minutes. Serve immediately on the table.