BAKED MUSSELS WITH MUSHROOMS AND BACON
A great hors-d'oeuvre or first course served with a small salad. Make ahead and reheat for 5 minutes in a 350ºF (180ºC) oven. Delicious! From Food and Drink.
Provided by Leslie
Categories Mussels
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF (200ºC).
- Put mussels, pilsner and cream in a large pot, cover with a lid, bring to a boil and steam for 2 to 3 minutes, or until mussels have opened.
- Remove from heat and drain, reserving cooking liquid in a bowl and discarding any mussels whose shells remain closed.
- Strain cooking liquid through a fine sieve, place in a pan and boil for 5 minutes or until thickened. Reserve for sauce.
- Remove mussels from shells, separate top and bottom halves of shells, discarding top halves. Reserve remaining shells and mussels separately.
- Melt butter over high heat in a large skillet. Sauté shallots, smoked bacon and mushrooms for 3 minutes, or until bacon is cooked and vegetables are soft.
- Combine vegetable mixture with reserved mussels, reduced cooking liquid and chopped parsley.
- Spoon mussels and mixture into reserved mussel shells. Place in a baking dish, top with grated cheese (at this point you can refrigerate for up to 24 hours until ready to serve) and bake for 5 minutes or until cheese is melted and mussels are warmed through.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 598.7, Fat 41.3, SaturatedFat 23.5, Cholesterol 191.8, Sodium 935.2, Carbohydrate 15.1, Fiber 0.1, Sugar 0.5, Protein 35.9
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