1 cup Kalamata olives, pitted
1 cup fine dried bread crumbs
1/4 cup olive oil
Salt
Freshly ground black pepper
4 dozen fresh mussels, cleaned and on the half-shell
Lemon Butter Sauce, recipe follows
1 tablespoon finely chopped fresh parsley leaves
2 tablespoons finely minced shallots
1/2 cup fresh lemon juice
1/2 pound cold butter, cut into tablespoon size pieces
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