1.    Rise fresh blue cultured mussels in tap water.
2.    In a large frying pan, heat olive oil over medium heat. Add onion and garlic  and cook 2 to 3 minutes, or until onion is softened. Add wine and mussels and raise heat to high and cover. Cook 3 to 5 minutes, shaking pan frequently, until mussels are open. Remove from pan; discard any mussels that do not open. Strain pan juices through a fine-mesh sieve or several thicknesses of dampened cheesecloth and reserve. Remove mussels from shells; discard half the shells.
3.    In a medium saucepan, boil mussel juice until reduced to 3 tablespoons. Add bread crumbs, parsley, and hot pepper flakes. Toss together. Place a mussel on each shell. Pack seasoned bread crumbs over mussels. (Recipe can be prepared to this point up to 8 hours in advance. Cover and refrigerate.)
4.    Place mussels on a baking sheet and broil 4 inches from heat 3 to 4 minutes, until crumbs are lightly browned and crisp. Sprinkle with lemon juice.
 

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