Mussels thawed, dry.

Fold in a deep container, pour soy sauce "Kikkoman", a little drizzle with olive oil, season with salt and pepper. Leave to marinate for 15 minutes.

To prepare pesto: immerse in a blender, a bunch of parsley, bunch of Basil, roasted any nuts (suitable peanuts, hazelnuts, almonds, pine, Brazil, etc.), 50g of Parmesan cheese (broken into pieces), garlic clove, salt, pepper CH. m., according to taste. Start to blend everything into a paste, adding a little olive oil. The mass we need in this time thick, so may be that's 150ml of oil will be a lot. Stop the blender, taste, add a little lemon juice or white balsamic.

The remaining sauce stored in the refrigerator for up to 14 days.

Heat well a frying pan with olive oil. Mussels gently Pat dry, quickly fry them until Golden on both sides, the main thing is to not let the juice, otherwise they will be rubber and tiny.

Mussels to cool, stuff with pesto.

Wrap in a slice of cheese toast.

Wrap in a slice of Parma ham.

Bake in the oven for 5 minutes, just to melt the cheese. Have a tasty holiday!

Happy New year!