Baked Mussels With Mushrooms and Bacon

Recipe by Leslie
READY IN: 20mins


  • 1
    lb mussels, approx. (16 to 18)
  • 23
    cup pilsner beer
  • 12
    cup whipping cream
  • 1
    tablespoon butter
  • 2
    tablespoons finely diced shallots
  • 14
    cup finely diced smoked bacon
  • 1 12
    cups mixed mushrooms (oyster and brown cremini mushrooms)
  • 1
    tablespoon chopped parsley
  • 12
    cup grated Fontina cheese
  • salt & freshly ground black pepper


  • 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.