- Preheat oven to 425°F.
- Stir together bread crumbs, Romano, sun-dried tomatoes, parsley, garlic, oil, herbes de Provence, and pepper in small bowl until bread crumbs are moistened, adding a little water if needed.
- Fill large saucepan with ½ inch of water and bring to boil over high heat; add mussels. Cook, covered, until mussels open, about 5 minutes; drain. Discard any mussels that do not open. Remove saucepan from heat and let mussels cool.
- When mussels are cool enough to handle, remove and discard top half of each shell. Spoon heaping teaspoonful of bread-crumb mixture onto each mussel; lightly spray with olive oil nonstick spray. Arrange mussels on small rimmed baking sheet or shallow baking pan. Bake until topping is golden and crispy, about 5 minutes. Serve warm.
- Per serving: 2 stuffed mussels
Herbes de Provence is a blend of dried herbs native to southern France that usually consists of basil, fennel, lavender, marjoram, rosemary, sage, and thyme. It is often added to stews, braises, soups, and vegetables, and usually comes packed in a small red clay crock with decorative black writing.