Baked Mussels With Mushrooms and Bacon
photo by Kim127
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2-4
ingredients
- 1 lb mussels, approx. (16 to 18)
- 2⁄3 cup pilsner beer
- 1⁄2 cup whipping cream
- 1 tablespoon butter
- 2 tablespoons finely diced shallots
- 1⁄4 cup finely diced smoked bacon
- 1 1⁄2 cups mixed mushrooms (oyster and brown cremini mushrooms)
- 1 tablespoon chopped parsley
- 1⁄2 cup grated Fontina cheese
- salt & freshly ground black pepper
directions
- Preheat oven to 400ºF (200ºC).
- Put mussels, pilsner and cream in a large pot, cover with a lid, bring to a boil and steam for 2 to 3 minutes, or until mussels have opened.
- Remove from heat and drain, reserving cooking liquid in a bowl and discarding any mussels whose shells remain closed.
- Strain cooking liquid through a fine sieve, place in a pan and boil for 5 minutes or until thickened. Reserve for sauce.
- Remove mussels from shells, separate top and bottom halves of shells, discarding top halves. Reserve remaining shells and mussels separately.
- Melt butter over high heat in a large skillet. Sauté shallots, smoked bacon and mushrooms for 3 minutes, or until bacon is cooked and vegetables are soft.
- Combine vegetable mixture with reserved mussels, reduced cooking liquid and chopped parsley.
- Spoon mussels and mixture into reserved mussel shells. Place in a baking dish, top with grated cheese (at this point you can refrigerate for up to 24 hours until ready to serve) and bake for 5 minutes or until cheese is melted and mussels are warmed through.
- Season with salt and pepper to taste.
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