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1
Debeard and clean the exterior of the mussel shells very well (they will be used later for service).
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2
In a cast-iron Dutch oven over high heat, add 1 tablespoon of the olive oil, the garlic, red pepper flakes, white wine and thyme.
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3
Bring the wine to a simmer and add the mussels.
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4
Cover tightly and cook until all the mussels have opened, 6 to 8 minutes.
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5
Remove the mussels from the pot, discarding any that did not open, and when cool enough to handle, remove the flesh and chop.
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6
Rinse the shells and put aside for service.
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7
Strain the liquid from the pot and reserve.
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8
Wipe the Dutch oven clean with a paper towel.
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9
Place the pot over medium-high heat, add the remaining olive oil and, when shimmering, add the onions and bell peppers and saute until the onions are just starting to caramelize, 4 to 5 minutes.
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10
Add the serrano, the remaining garlic and the tomatoes and cook for 1 to 2 minutes.
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11
Add the butter and the flour.
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12
Once the butter melts, slowly incorporate the milk.
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13
Add the reserved cooking liquid from the mussels, a little at a time, until the mixture is creamy but not runny.
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14
Add the chopped mussels and gradually add 1 cup panko, as needed, and stir gently to combine.
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15
Preheat the oven to broil and adjust the rack to 6 inches below the element.
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16
Separate, rinse and dry the mussel shells.
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17
Spread the rock salt evenly in an ovenproof serving platter.
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18
Fill the mussel shells with 2 to 3 tablespoons of the mussel-vegetable mixture.
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19
Place the remaining cup of panko in a shallow bowl or plate and spread out.
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20
Gently roll the filled shells in the panko.
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21
Nest the filled mussels into the rock salt on the prepared platter.
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22
Season with nutmeg, salt and pepper, place under the broiler and broil until golden brown and bubbly, 2 to 3 minutes, watching carefully to avoid burning.
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23
Sprinkle with the chopped Italian parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges and serve immediately.
