4 1/2 lb (2 kg) mussels
2 tablespoons finely chopped fresh parsley
4 garlic cloves, finely chopped
Half cup fresh bread crumbs
5 tablespoons grated kefalotiri or pecorino cheese
4 tablespoons olive oil
Lemon wedges, to garnish
Buttered toast, to serve
Scrub the mussels under cold running water and pull off the beards. Discard any with damaged shells or that do not shut immediately when sharply tapped.
Bring 2 cups water to a boil in a pan. Add the mussels and simmer for 8 minutes.
Drain and discard any mussels that remain shut. Preheat the broiler (grill).
Combine the parsley, garlic, bread crumbs, cheese, and half the oil in a bowl and season with salt and pepper. Discard the empty half shells. Put 1 tablespoon of the cheese mixture into each half shell and put the shells, filled side up, in a flameproof dish.
Broil (grill) for 7-8 minutes, or until the topping is lightly browned. Drizzle the remaining oil over them and garnish with lemon wedges.
Serve hot straight from the dish, accompanied by buttered toast.