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1
Preheat grill to medium high.
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2
Cut country loaf into slices.
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3
Place on grill to toast one side.
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4
Meanwhile, cover bottom of a large straight sided and heat proof skillet with foil to protect from soot.
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5
Place pan on the grill and add all ingredients, except butter, parsley, bacon and black pepper, stirring to mix.
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6
Remove bread slices to a cookie sheet, toasted side up and grate some gruyere cheese over the slices.
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7
Return bread slices to the grill to toast the other side and melt the cheese.
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8
While bread slices are toasting, tint skillet loosely with foil and cover the grill, until bread slices are toasted (about 1 minute depending on grill heat.
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9
Be sure to check so bread doesn't burn).
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10
Open grill and remove bread slices to cookie sheet and set aside.
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11
Close grill and allow muscles to continue cooking about another 3 minutes.
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12
Remove the foil and if some have not opened, give the pot a stir and cook another 1-2 minutes.
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13
Remove skillet from grill and remove and discard any muscles that have not opened.
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14
Scoop remaining mussels into a large serving bowl.
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15
Return skillet with liquid to the grill, and let simmer 1-2 minutes to combine flavors.
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16
Remove from heat, swirl in butter, and pour liquid over muscles in bowl.
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17
Sprinkle with black pepper, crumbled bacon (if using) and parsley.
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18
Serve with toasted country bread.
