Drizzle two tablespoons of extra virgin olive oil over the top of the mussels. Rub the minced garlic on top and season with a quarter teaspoon of sea salt and ground black pepper.
Place mussels on the grill and cover with a stainless-steel mixing bowl to steam. Cook for 1-2 minutes.
Brush the top of the muscles with the pesto and sprinkle the parmesan cheese over the top. Cook for 1-2 minutes.
Brush the sliced ciabatta bread with one tablespoon of extra virgin olive oil then sprinkle with an eighth of a teaspoon of sea salt and ground black pepper.
Place ciabatta on the grill and cook for 20-30 seconds per side. Remove from the grill and reserve for plating.
Place rock salt on an appetizer plate and portion five muscles per plate then arrange the grilled ciabatta bread on the plate and serve.
