Rinse the mussels.  Place them in a large bowl and cover with salted cold water.  Allow to soak for at least 30 minutes.

Pour contents of both jars of marinara sauce into a large pot or dutch oven.  Preheat over low heat.

In a medium bowl, whisk the eggs with the chopped parsley.  Add the grated cheese, bread crumbs & optional black pepper.  Mix well until combined.  The consistency should be fairly firm.  Add additional bread crumbs, if necessary.

To prepare the mussels, squeeze at the joint and use a small sharp knife to open each mussel about three-quarters of the way around.  Don’t open them all the way or the stuffing will fall out while simmering.  Basically, be sure to keep the “hinge” intact so that each mussel is opened only about one-quarter to one-half inch.

Take a small spoonful of the stuffing and fill each mussel, just enough to fill each so that it is flush with the edge of the shell.

Once the marinara sauce is simmering, carefully place the stuffed mussels in the pot so that they are immersed in the sauce.  Cover and gently simmer for 30 minutes.

Serve immediately.  If desired, garnish with chopped fresh parsley and offer additional grated Romano cheese on the side.