Clean and debeard 1 bag of mussels
Steam mussels in a little olive oil and sliced garlic cloves
Remove from shells and set aside
Remove crust from bread and whizz for rough breadcrumbs in a blender
Finely chop the mussels and add breadcrumbs
Stir in parsley, cheese, grated garlic and the beaten egg. Mix together and add salt and pepper according to taste
(If you prefer a lighter ball add more breadcrumbs and a little of the mussel water filtered)
Make small balls with approximately 1 tsp. of the mixture per ball
Roll each ball in the fine breadcrumbs, this will help crisp them up when frying
Deep fry in groundnut oil for approximately 2-3 minutes, turning each ball regularly to prevent it burning
Remove from oil and drain on kitchen paper
Serve with a light, warm passata