Creamed Mussels on the Half Shell

1. 1

   In a large saucepan, combine the wine with the shallot, lemon, thyme sprigs and peppercorns and bring to a boil.

2. 2

   Add the mussels, cover and cook over high heat, stirring occasionally, until the mussels open, about 5 minutes.

3. 3

   Remove from the heat and discard any mussels that don't open.

4. 4

   Pull the mussels out of their shells and discard half of each shell.

5. 5

   Arrange the remaining shells on a baking sheet in 1 layer and place a mussel in each shell.

6. 6

   Strain the broth into a glass measuring cup, leaving any grit behind.

7. 7

   In a medium skillet, cook the bacon over moderately high heat, stirring, until browned, about 5 minutes.

8. 8

   Transfer the bacon to a dish and pour off all but 1 tablespoon of fat from the skillet.

9. 9

   Melt 3 tablespoons of the butter in the skillet.

10. 10

    Add the leek and cook over moderate heat for 5 minutes.

11. 11

    Add 1/2 cup of the mussel broth and cook until syrupy, 15 minutes.

12. 12

    Add the cream and simmer for a few minutes.

13. 13

    Stir in the bacon and minced thyme; season with salt and pepper.

14. 14

    Let cool.

15. 15

    Top each mussel with a scant teaspoon of the leeks.

16. 16

    Preheat the oven to 375.

17. 17

    Melt the remaining two tablespoons of butter in a small skillet.

18. 18

    Add the bread crumbs and cook over moderate heat, stirring constantly, until golden and crisp, about 5 minutes.

19. 19

    Stir in the parsley and 1/4 teaspoon of salt.

20. 20

    Sprinkle the crumbs over the mussels and bake in the upper third of the oven for about 5 minutes, or until hot and bubbling.

* Per serving · 4 servings · Values may vary.