- 1 1/2 cups coarse crumbs from a fresh loaf of crusty Italian or French bread
- 1/4 cup extra-virgin olive oil
- 1/4 cup finely grated Parmigiano-Reggiano
- 2 large garlic cloves, minced
- 2 tablespoons finely chopped fresh oregano
- 1/4 teaspoon dried hot red pepper flakes
- 1/4 teaspoon table salt
- 56 mussels (preferably cultivated), cleaned and steamed, using half white wine and half water, then shucked, reserving 56 half shells
- 2 cups kosher salt
- Accompaniment: lemon wedges
- Preheat oven to 450 degrees F.
- Stir together bread crumbs, oil, cheese, garlic, oregano, red pepper flakes, and table salt.
- Scrub reserved shells inside and out and dry thoroughly. Spread kosher salt about 1/4 inch deep in a large shallow (1-inch-deep) baking pan and nestle shells in salt to keep them level. Return shucked mussels to shells and top each with about 1 teaspoon bread crumb mixture.
- Bake mussels in middle of oven until crumbs are golden brown and crisp, about 7 minutes.
- Cool slightly and brush salt from bottoms of mussel shells before serving.