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1
Pour the 1/2 cup of olive oil into the big pan, toss in the garlic, and set over medium-high heat.
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2
After 2 to 3 minutes, when the garlic is sizzling nicely, drop in the lemon slices, raise the heat to high, and cook, stirring, for a minute or so, until the lemon is sizzling and melting into the oil and the garlic is just starting to turn golden.
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3
Toss in the onion slices, sprinkle on 1/4 teaspoon of salt, and cook, stirring and shaking the pan, for 2 to 3 minutes or so, until wilted.
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4
Dump in all the mussels, and immediately begin tossing them in the hot oil, lemon, and onion, for 1/2 minute or so.
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5
Cover the pot, and cook for a minute, shaking it often; uncover, pour in the wine, and toss the mussels; add the remaining 1/4 teaspoon salt and grinds of pepper, toss the mussels well, and cover.
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6
Cook 2 minutes or so, until most of the mussels are opening and are still plump.
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7
Sprinkle the bread crumbs over all and toss well, mixing the crumbs with the sauce; then toss the mussels with the parsley.
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8
Finally, turn off the heat, drizzle the 2 tablespoons of olive oil all over, and toss, coating the mussels with the hot sauce.
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9
Serve right away, in hot bowls, ladling some of the brodetto over each portion of mussels.
