Shellfish stuffed with spinach and ricotta

Today's lunch is meatless, so whoever likes, let him choose. Pleasant

Preparation steps

First, cook the mussels in water in which you have added a little oil. Thaw the spinach and drain it well. Add the cheese, garlic juice and pretzels. Mix everything well and then add salt, pepper, nutmeg and milk. Fill the mussels with this mixture. Arrange them in a baking tray where you will bake. Mix the tomato puree with the icing and pour over it. Put it to bake in the oven for about 20 minutes. After it is done, sprinkle it with Parmesan cheese.
I fried P.S.Pinjoli a little in a pan without fat to get a brown color and sprinkled over the baked mussels.

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