In a large saucepan, combine 1/2 cup of water and 1/4 cup of dry white wine, then add the mussels. Bring to a boil, cover, and steam for about 3 minutes until the shells open.

Carefully strain the cooking liquid, ensuring you keep about 1 1/2 cups. Discard any mussels that remain closed after cooking, then arrange the opened mussels in their bottom shells on a parchment-lined baking tray.

In a food processor, blend the cooked chickpeas with the retained mussel cooking liquid. Next, heat 1/4 cup of extra-virgin olive oil with one sprig of rosemary and one crushed garlic clove. Pour this infused oil over the chickpeas while hot; remove the rosemary and garlic, season, and blend until smooth.

Generously spread the creamy chickpea purée over each mussel, ensuring they’re covered well. Top with a sprinkle of Grana Padano cheese and a light drizzle of extra-virgin olive oil for extra flavor.

Set your oven to broil and place the tray under the broiler. Cook for about 2-4 minutes, or until the cheese is beautifully golden brown and bubbling. Keep a close eye to avoid burning!