Mussels topped with breadcrumbs and cooked under the grill are a classic summer starter in Italy. Italians eat them just barely cooked since they become chewy if overcooked.
Nice idea. I had stale french bread and frozen mussels (without shells. ). The dish worked well with fresh basil instead of fresh parsley and, for an attractive shellfishy look, I did mine in empty scallop shells. I added grated cheddar to stretch the grated parmesan along with the fresh basil. Very tasty. I recommend making the breadcrumb mixture fairly damp so that it spoons well; mine was a bit took stiff. It is good with a drop of dry white wine. - 28 Aug 2016