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1
Preheat the oven to 425 degrees F.
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2
Prepare the scrubbed mussels for cooking by rinsing under running water.
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3
Discard any that are gaping, keeping only those that are firmly closed; also discard any that are very heavy.
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4
Place the mussels in a pan with 2 to 3 tablespoons of dry white wine or water over medium-high heat and cook, stirring frequently, just until the mussels begin to open.
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5
(The mussels will continue cooking later.)
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6
With a slotted spoon, remove the mussels to a bowl as they open.
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7
When all the mussels are removed, strain the liquid in the pot through a fine sieve or several layers of cheesecloth.
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8
Reserve the liquid.
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9
(You should have 1/4 cup of liquid - if not, make up the difference with a little dry white wine or water.)
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10
Remove the mussels from their shells, reserving a half shell for each mussel.
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11
Set the half shells on a baking sheet and place a mussel in each shell.
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12
In a small bowl, combine the garlic, parsley, oregano, grated cheese, and bread crumbs, then sprinkle the mixture over the mussels in a thin layer.
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13
Drizzle the olive oil and reserved strained mussel liquid over the bread crumbs.
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14
Bake the mussels for about 10 minutes or until the tops are brown and crisp.
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15
Serve piping hot or at room temperature.
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16
Do not reheat.
