- Clean mussels in fresh cold running water, remove barnacles with pad if necessary.
- Preheat oven to 350 degrees.
- Zest kumquats gently with zester or small pairing knife, chop zest finely. Reserve centers.
- Mix bread crumbs, kumquat zest, cheese, herbs, olive oil and a pinch of salt in mixing bowl. Set aside.
- Place large sauté pan on stove. Pour 1/2 bottle of Kumquat DRY Soda, mussels, shallots and reserved kumquats that have been halved in pan or pot. Put burner on medium heat with lid.
- Gently steam mussels until just opening. They do not need to be all the way opened. You will be finishing cooking them in the oven. Pull out mussels as they begin to open and place on a plate.(some mussels will take longer than others depending on size).
- While mussels are still warm remove 1/2 of shell ( the half that does not contain the mussel) and discard.
- Place mussels on baking sheet and spoon reserved bread crumb mixture evenly on mussels.
- Place mussels in oven and bake for 4 minutes.
- Remove from oven and place on serving platter. Garnish plate with reserved kumquats from cooking jus, and fresh ground black pepper.