1/2 cup extra-virgin olive oil
4 cloves garlic, peeled and "pressed"
1 cup bread crumbs, toasted golden brown
1 cup washed, dried and coarsely chopped parsley leaves
2 sprigs mint, washed, dried, and leaves coarsely chopped
3 dozen mussels, scrubbed, "beards" removed
1 or 2 lemons, halved
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