(2.2 lbs) mussels
(3.5 oz) breadcrumbs
2 tablespoons flat-leaf parsley, finely chopped
4 tablespoons extra virgin olive oil
1 lemon, cut into 4 wedges for serving
2 garlic cloves (1 whole, 1 crushed)
Zest of 1 lemon
(0.25 oz) salted capers, rinsed, drained, and finely chopped

1. Scrub the mussels under cold running water to remove any sand and barnacles. Discard any shells that are chipped, cracked, or damaged in any way. Just before cooking, remove the beard by holding a mussel between your thumb and forefinger. With a paper towel, grip the beard and pull it downward to remove and discard it.

2. Heat 1 tablespoon (20 ml) of extra virgin olive oil in a large saucepan over high heat. Add the whole garlic clove and cook for about 1 minute, without browning the garlic. Add the mussels and cover. Cook for 5 minutes, or until the mussels have opened.

3. In a bowl, combine the breadcrumbs, crushed garlic, lemon zest, chopped parsley, and capers. Add sea salt to taste and drizzle with the remaining 3 tablespoons (60 ml) of extra virgin olive oil. Stir with a metal spoon until well combined.

4. Remove the mussels from the shell and discard the empty half-shells. Place the half-shells with the mussel inside on a prepared baking tray. Place 1 teaspoon of the filling on top of each mussel, covering the mussel with the mixture.

5. Place the stuffed mussels in the oven and bake for 10 minutes, or until well cooked. Transfer the mussels to a serving platter or individual plates. Serve with lemon wedges on the side. Buon Appetito!