Baked Stuffed Mussels

• 1/4 cup water
• 48 cultivated mussels (2 pounds), rinsed well
• 1 1/2 cups coarse fresh bread crumbs from a crusty Italian loaf
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated Pecorino Romano or Parmigiano-Reggiano
• 3 large garlic cloves, minced
• 1/2 cup finely chopped flat-leaf parsley
• 1/4 teaspoon dried oregano
• 1/8 teaspoon fine sea salt
• Accompaniment: lemon wedges

1. Preheat oven to 450u0b0F with rack in middle.
2. Bring water with mussels to a boil in a wide 5-quart heavy pot, covered, then boil, covered, shaking pot occasionally, until mussels just open wide, 3 to 4 minutes. (Discard any unopened mussels.) Transfer to a bowl with a slotted spoon, reserving cooking liquid, and cool to room temperature.
3. Put 48 half mussel shells with mussels attached in a large shallow baking pan (discard other halves) and drizzle with some of reserved cooking liquid.
4. Stir together remaining ingredients, then top each mussel with about 1 teaspoon of mixture.
5. Bake until crumbs are golden and crisp, about 5 minutes.

water, mussels, bread crumbs, extravirgin olive oil, garlic, flatleaf parsley, oregano, salt, accompaniment

Taken from www.epicurious.com/recipes/food/views/baked-stuffed-mussels-242009 (may not work)