PREPARATION:

1. Wash the mussels in cold water and de-beard if necessary.
2. Shuck mussels: Have a work towel, small and a very sharp, pointed paring knife. Between your thumb and fingers of our non-dominant hand (which is also holding a towel so you don’t stab yourself), press the top of the mussel shell slightly aside so you can slide the tip of your knife into a sideways opening. Slide the blade of the knife down and through to the bottom of the mussel, wiggling the sides apart. Scrape mussel parts from one half of the shell down into the other (this really requires visual explanation, but I think after a few you’ll get the hang of it). You will have a mussel on the half shell. Repeat with remainder.
3. In a bowl, combine the remaining ingredients and spread in an even layer on the bottom of a 12" non-stick pan. Place the mussels, meat-side down in concentric circles over the crumbs. Turn the heat to high. When the crumbs begin to sizzle, turn the heat down to medium. Cook for a few minutes, shaking the pan occasionally until the crumbs brown and smell toasty.
4. Place a large plate over the mussel and invert the pan. You will have a beautifully crusted plate of mussels. Serve with lemon wedges.