Mussels alla spezzina

Preparation:

Preparation: Rub the mussels under running water, with a sorghum brush, to remove any residual earth or algae; then put them in a pan over high heat, without adding any seasoning, and shake the container from time to time; the valves will open spontaneously due to the heat. At this point, remove the pan from the heat, shell the molluscs, filter the liquid that the mussels will have emitted and keep the shells that contained the mollusc. Soak the crumb of the stale sandwiches in the milk, squeeze it and put it in a bowl together with the grated Parmesan cheese, the finely chopped raw ham, a pinch of salt, a pinch of pepper, the minced parsley and garlic and the eggs. Stir the mixture carefully and distribute it in the shells; place a mollusk on each one and press it lightly into the filling. Grease the bottom of a rather large ovenproof dish with a drizzle of oil and place the mussels on it, one next to the other; sprinkle them with the filtered cooking liquid and a drizzle of oil. Blend the peeled tomatoes and pour the sauce over the mussels stuffed with salt and pepper and place them in a hot oven at 200 degrees for 30 minutes. Bring the pan directly to the table.