Serves: 4 people Difficulty ': Easy Preparation time: 55 minutes Ingredients 5 slices of bread' 20 mussels 1 small onion 400g. Pumpkin 4 garlic cloves 1 / 2 cup olive oil 1 tablespoon grated Parmesan cheese 1 bunch of parsley, salt, pepper ------------------------- - Procedure Wash the pumpkin, boil and setacciatela.
Pour the puree into a saucepan with two tablespoons of olive oil and chopped garlic, salt and pepper and let simmer stirring. When the mixture is' dry, turn off the heat. Stir the mixture a handful of chopped parsley, add the Parmesan cheese and put out the fire again. Except you do open the mussels in a saucepan over medium heat.
Prelevatene the soft parts and transfer them to another pan to simmer them gently with a tablespoon of olive oil, chopped chives, salt and pepper. Toast slices of bread in the oven to 'cut each into four squares. Spread on the cream of pumpkin and put the center of each square a well-drained whole mussel.
Serve immediately. 
Pour the puree into a saucepan with two tablespoons of olive oil and chopped garlic, salt and pepper and let simmer stirring. When the mixture is' dry, turn off the heat. Stir the mixture a handful of chopped parsley, add the Parmesan cheese and put out the fire again. Except you do open the mussels in a saucepan over medium heat.
Prelevatene the soft parts and transfer them to another pan to simmer them gently with a tablespoon of olive oil, chopped chives, salt and pepper. Toast slices of bread in the oven to 'cut each into four squares. Spread on the cream of pumpkin and put the center of each square a well-drained whole mussel.
Serve immediately.
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