STUFFED MUSSELS CASINO

Scrub the mussels under cold running water to remove any debris and pull off any ‘beards’ from the sides of the mussels.  Place them in a large deep skillet in a single layer.  Pour the wine over the mussels.  Cover the pan and steam until the mussels open (do not overcook).  Note – you may want to slightly vent the lid, so the mussels do not boil over.  Let cool for 5-10 minutes.  Strain the cooking liquid through a fine mesh strainer or cheese cloth and set aside.

Preheat your oven to broil.  Line a rimmed baking sheet with foil or parchment paper.

When the mussels are cool enough to handle, remove the top shell and discard.  Leave the mussel meat in the bottom shell but loosen it so it will come out easily.  Place the shells with the meat in them on the baking sheet.

Cook the chopped bacon in a large non-stick skillet over medium high heat, stirring frequently, until it is crisp.  Add the butter and garlic and cook for 2 minutes until butter is melted and the garlic is fragrant.  Add the breadcrumbs and cook, stirring, until they are lightly browned, about 2-3 minutes.

Add the parmesan cheese, thyme, lemon zest, and juice to the pan.  Cook for 2 more minutes, stirring, until well combined.  Stir in 1 cup of the reserved stock.

Spoon the stuffing mixture on top of each mussel to fill the shell.

Place the mussels on the top shell in the oven about 6-8” from the broiler.  Broil for 2-3 minutes until golden and bubbly. Watch them closely so they do not burn.  Broilers vary in heat so adjust your cook time depending on the intensity of your broiler.

Garnish with more lemon and thyme sprigs.