Cozze Gratinate-
Black mussels are a real favorite in Naples. Deviled black mussels will take you right out of this world.
 

Ingredients:
 

Fresh mussels in the shell            2 to 2 1/2 pounds
bread crumbs                              as needed
sliced anchovies in oil                 4
olive oil (extra virgin)                 as needed
capers                                        as needed
oregano                                      as needed
fresh parsley  (if available)          as needed
fresh garlic                                 as needed
salt and pepper                           as needed

How to do it:
 

Wash the mussels well and place them in a covered pot over high heat. 

When the mussels just begin to open, remove them from the pot and filter the liquid that is left in the bottom. 

Coffee filters are a good substitute for cheese cloth which can be a little bothersome as well as hard to find. 

In a blender put 6 rounded tablespoons of bread crumbs, the filtered liquid from the mussels, the anchovies, 2 pinches of oregano, a cup of fresh parsley leaves or a reasonable equivalent of dry parsley (I'd say about half as much), a rounded tablespoon of well rinsed capers (often come packed in salt), one garlic clove, and a little salt and pepper. 

Turn on the blender to medium speed and add just enough olive oil to form a dense and homogeneous compost. 

Fill a shell containing the mussel pulp with the compost to a rounded portion and trim the excess with a finger tip. 

Using the same procedure, fill all the shells. 

Place all of the filled mussel shells in a shallow pan and drizzle a thin line of olive oil over each one. 

Bake, uncovered, in a 400 degree oven for ten minutes. Let cool a bit and serve warm.