Preheat the oven to 425 degrees F.
Prepare the scrubbed mussels for cooking by rinsing under running water. Discard any that are gaping, keeping only those that are firmly closed; also discard any that are very heavy.
Place the mussels in a pan with 2 to 3 tablespoons of dry white wine or water over medium-high heat and cook, stirring frequently, just until the mussels begin to open. (The mussels will continue cooking later.) With a slotted spoon, remove the mussels
to a bowl as they open.
When all the mussels are removed, strain
the liquid in the pot through a fine sieve
or several layers of cheesecloth
. Reserve the liquid. (You should have 1/4 cup of liquid - if not, make up the difference with a little dry white wine or water.) Remove the mussels from their shells, reserving a half shell
for each mussel. Set the half shells on a baking sheet and place a mussel in each shell.
In a small bowl, combine the garlic
, parsley, oregano, grated cheese, and bread crumbs, then sprinkle the mixture over the mussels in a thin layer. Drizzle
the olive oil and reserved strained mussel liquid over the bread crumbs
Bake the mussels for about 10 minutes or until the tops are brown and crisp
. Serve piping hot or at room temperature. Do not reheat.