Recipe

Herb-topped Mussels On The Half Shell Recipe

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Ingredients

Directions

Step #1 Preheat oven to 500°.
Step #2 Arrange mussels in a single layer in a 13 x 9-inch baking dish.
Step #3 Bake at 500° for 8 mins or until shells open; discard any unopened shells.
Step #4 Remove mussels & cooking liquid from dish.
Step #5 Strain cooking liquid through a sieve over a bowl; discard solids.
Step #6 Remove meat from mussels.
Step #7 Reserve 24 shell halves.
Step #8 Discard remaining shells.
Step #9 Arrange reserved mussel shells on a jelly roll pan; place 1 mussel in each shell.
Step #10 Heat a small saucepan coated with cooking spray over med-heat/flame.
Step #11 Add leek; cook 3 mins or until tender, stirring frequently.
Step #12 Add garlic; cook 30 seconds, stirring frequently.
Step #13 Stir in cooking liquid, clam juice, & half-and-half; bring to a boil.
Step #14 Cook until reduced to 1/4 c (about 3 mins).
Step #15 Stir in rind & juice.
Step #16 Preheat broiler.
Step #17 Place bread in a food processor/blender, & process until fine crumbs measure 3/4 c.
Step #18 Combine the breadcrumbs, oil, oregano, parsley, thyme, pepper, & bacon.
Step #19 Spoon 1/2 tsp sauce over each mussel.
Step #20 Lightly pack 2 tsps breadcrumb mixture into each shell.
Step #21 Broil 1 1/2 mins or until golden.
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