Place the mussels (you only need the half with the actual mussel in it) in a flat bottomed frying pan so the mussels are facing up. Add a bit of water to the bottom of the pan and bring to a boil, then reduce to a simmer. Cover and let cook about 5 minutes.

Meanwhile mix your eggs, cheese and parsley in a bowl. Add pepper to taste, but don't add an salt. The cheese and mussels will have enough. When the mussels are ready, pour the eggs over them in the pan, recover, and let cook until the eggs are cooked, about 4-5 minutes.

Here is where you would need to used your judgement. You want a thin coasting of the eggs on top of the mussels, but not so much egg that they are completely submerged in a big egg frittata. If you need more, add some more eggs and cheese. And hold back if it looks like you have too much. Use the leftovers for an omelet the next day.

Serve and enjoy.