1. Preheat the oven to 350 degrees.
2. Scrape and de-beard mussels. Place them in a pot with the
wine over medium heat and steam until they open. Discard any mussels
that do not open. Drain cooking liquid into a bowl. Shuck the
mussels and place them in the cooled cooking liquid, reserving
3. In a separate bowl, combine the breadcrumbs, Parmigiano, lemon
zest, lemon juice, garlic, Italian parsley, oregano, red pepper
flakes and olive oil. Mix until breadcrumbs are moist, but not
wet, adding a little of the cooking liquid if desired. Season
with salt and pepper.
4. Place a mussel on each half-shell and top with the breadcrumb
mixture. Set the mussels on a baking sheet and pour the cooking
juices on the pan. Bake until golden brown, about 12 minutes.
Serve with lemon wedges.