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1
In a large saucepan, combine the wine with the shallot, lemon, thyme sprigs and peppercorns and bring to a boil.
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2
Add the mussels, cover and cook over high heat, stirring occasionally, until the mussels open, about 5 minutes.
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3
Remove from the heat and discard any mussels that don't open.
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4
Pull the mussels out of their shells and discard half of each shell.
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5
Arrange the remaining shells on a baking sheet in 1 layer and place a mussel in each shell.
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6
Strain the broth into a glass measuring cup, leaving any grit behind.
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7
In a medium skillet, cook the bacon over moderately high heat, stirring, until browned, about 5 minutes.
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8
Transfer the bacon to a dish and pour off all but 1 tablespoon of fat from the skillet.
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9
Melt 3 tablespoons of the butter in the skillet.
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10
Add the leek and cook over moderate heat for 5 minutes.
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11
Add 1/2 cup of the mussel broth and cook until syrupy, 15 minutes.
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12
Add the cream and simmer for a few minutes.
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13
Stir in the bacon and minced thyme; season with salt and pepper.
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14
Let cool.
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15
Top each mussel with a scant teaspoon of the leeks.
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16
Preheat the oven to 375.
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17
Melt the remaining two tablespoons of butter in a small skillet.
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18
Add the bread crumbs and cook over moderate heat, stirring constantly, until golden and crisp, about 5 minutes.
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19
Stir in the parsley and 1/4 teaspoon of salt.
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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.
