Preheat oven to 400 degrees F (200 degrees C).
Rinse the Fresh Mussels (24) under cold water while scrubbing, preferably with a stiff kitchen brush. Remove the beard by pulling down and outward. Grip the mussel with a towel for ease.
Heat a stock pot or large skillet over medium-high heat. Once hot, add the mussels and Water (3/4 cup). Cover and allow to steam until mussels have began to open. The process will take only a few minutes. Transfer any opened mussels out of the pot. Continue cooking remaining mussels and discard any unopened mussels after 5-6 minutes.
Remove the empty shell and discard. Using your fingers or a fork, wiggle the mussel out of the shell it is nestled in. You will have to break the mussel from the shell, so put a little umph in it. Lay the mussel back into the shell and arrange on baking sheet.
Prepare the filling. In a skillet, cook the Bacon (4 piece) until crispy and all the fat has rendered. Drain the bacon on paper towels and chop into small bite-size pieces. Drain the fat, reserving for other recipes if preferred, and wipe the pan clean.
Return the pan to medium heat and melt the Butter (6 tablespoon). Add the Garlic (2 clove), Crushed Red Pepper Flakes (1 pinch), Ground Black Pepper (1/4 teaspoon), and cook for 45 seconds until fragrant. Stir in the Lemon (1).
Add the Seasoned Breadcrumbs (1 cup), Grated Parmesan Cheese (1/4 cup), crumbled bacon, and Fresh Parsley (2 tablespoon) and mix to combine. Cook for 1-2 minutes. The mix should be crumbly, but wet enough to stick together if pressed with your fingers. If not, drizzle over Olive Oil (to taste) until achieved.
Taste the mix and add Salt and Pepper (to taste). Once taste is achieved, add a spoonful of mix over the mussels under cover. Repeat until all mussels have been filled.
Bake for 6-7 minutes until breadcrumbs are golden brown.
Serve with a wedge of lemon and cold glass of white wine. Enjoy!