Parmesan Mussels

Preheat oven to 325°. Bring 1/2 cup dry white wine to the boil in a large frying pan over high heat. Add 24 mussels and cook, covered, for 5 minutes or until mussels open. Discard any unopened mussels. Reserve 1/4 cup of the hot wine. Break open the shells and place on a baking tray. Combine 1/2 cup fresh breadcrumbs, 1/2 cup finely grated parmesan, 1/2 cup chopped fresh parsley, 1 tbsp fresh oregano, 3 cloves crushed garlic and reserved wine in a medium bowl. Taste and season with pepper. Spoon bread-crumb mixture among mussels and drizzle with oil. Bake in oven for 10 minutes or until golden. Remove from oven and serve with lemon wedges

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