Preparation

Thoroughly wash the mussels and remove the byssus.
In a large saucepan, stir-fry a peeled clove of garlic with minced parsley and 2 spoons of oil.
Add the mussels, simmer with wine, cover with a lid and let the mussels open on a high heat.
Take out from the fire, remove the unnecessary part and put the mussels on a sheet pan covered by parchment paper.
In the meantime, mix breadcrumbs, the pieces of cooked ham, the minced parsley and garlic, the Grana Padano cheese and 4 spoons of oil.
Stuff each mussel with one spoon of the filling and grill in a hot fan-assisted oven for 12 minutes at 180°C.
Serve