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1
In a large bowl, combine 4 cups water with 3 tablespoons salt and stir to dissolve the salt.
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2
Add the mussels and let stand for about 1 hour to rid the mussels of any bits of sand, then drain well.
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3
Place the mussels in a clean bowl and refrigerate, uncovered, for up to 1 day.
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4
Preheat the oven to 375 degrees F (190 degrees C).
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5
Arrange the mussels in a single layer in a shallow baking pan, discarding any that do not close to the touch, and add the shallots and wine.
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6
Cover the pan with aluminum foil and bake just until the shells open, about 10 minutes.
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7
Remove the mussels from the oven and let cool in the pan.
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8
Remove the mussels from the wine, discarding any that failed to open, and discard the wine (or strain through a fine-mesh sieve and reserve for adding to a fish soup or stew).
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9
Increase the oven temperature to 400 degrees F (200 degrees C).
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10
Meanwhile, in a food processor, process the bread pieces until they form coarse crumbs.
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11
Measure out 1 cup and set aside; reserve the remainder for another use.
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12
Make the green garlic butter, if using.
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13
(see recipe #299317,optional).
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14
Working with one mussel at a time, pull off and discard the top shell and run a small, sharp knife around the mussel meat to free it from the bottom shell.
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15
Lay the mussels, still in their bottom shells, in a single layer in the baking pan.
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16
Spoon an equal amount of the green garlic butter (recipe #299317, optional) onto each mussel and sprinkle the crumbs generously on top.
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17
Return the mussels to the oven and bake until the tops are sizzling, the butter is melted and fragrant, and the crumbs are crisp, about 8-10 minutes.
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18
Transfer to a platter and serve at once, with the lemon wedges on the side.
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19
Good with a crisp, chilled white wine such as Muscadet or Sancerre!
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20
Note: Makes six servings as an appetizer, or about three main dish servings.
