Cozze Ripiene (Stuffed Mussels)

Preheat oven to 350 degrees. Heat a large deep-sided pan over high heat. Add the wine and mussels. Cover with a lid and cook for approximately 4-5 minutes until the mussels have opened and are orange-ish in color.

Remove the top half of the shells and discard. Place the mussels in half shells onto a rimmed cookie sheet. Continue until all mussels are on the sheet (the shells should be touching each other). Combine the garlic, parsley and oregano into a small dish. Sprinkle this mixture evenly onto the mussels. Drizzle olive oil onto the mussels. Season with salt and pepper and sprinkle bread crumbs/panko evenly on top of the mussels. Bake for approximately 6-8 minutes until bread crumbs become somewhat crisp.

Transfer mussels to serving plates, garnish with a pinch of fresh parsley and serve with a wedge of lemon. Eat immediately.