1 lb. mussels, cleaned and debearded
1/4 c. dry white wine
1/4 c. bread crumbs
1/4 c. grated Parmesan cheese
1 tbsp. chopped garlic
1 tbsp. melted butter
1 tbsp. chopped parsley
1/2 tsp. black pepper
Lemon wedges for garnish

Preheat the broiler. Steam the mussels open in white wine in a heavy saucepan. Shuck the mussels and return them to half-shells. Combine the remaining ingredients and pack this mixture loosely into the shells on top of the mussels. Broil until the stuffing begins to brown, about 3-5 minutes. Serve with lemon wedges and pass Tabasco or another hot pepper sauce if desired.

Serves 4 as an appetizer.