• In a small bowl, combine the bread crumbs with 2 tablespoons of the melted butter, Parmesan, 1 tablespoon chopped parsley and the pepper and set aside.

  In a large, high sided sauté pan with a lid over medium heat add the remaining 1 tablespoon of the melted butter and olive oil. When hot, add  1 teaspoon of the garlic, white wine, oregano sprigs and the mussels. Place the lid on the pan, increase the heat to medium-high and cook the mussels until they all open, 3 to 4 minutes. Using tongs or a slotted spoon, transfer the mussels to a bowl to cool. Strain the broth through a fine mesh sieve and set aside.

Preheat the grill to high.

In a medium sauté pan over medium heat, cook the bacon  for 2 minutes. Add the shallots, red bell pepper,  1 teaspoon garlic, and crushed red pepper, and cook for 2 minutes longer. Add the mussel  broth and continue to cook until thick, about 2 to 3 minutes. Remove from the heat and swirl in 1 tablespoon of cold butter.

Remove the top shell of each mussel and discard. Transfer the the mussels  (in their bottom shells) to a baking sheet. Using a small spoon, top each one with about 1/2 teaspoon of the bacon mixture. Then sprinkle each  with 1 to 2 teaspoons of the bread crumbs -- enough to cover. If you have any breadcrumbs left they can be frozen for up to 6 months.

Transfer the mussels to the grill, cover and cook them for 2 to 3 minutes, or until the crumbs are golden brown.

Serve immediately with lemon wedges.