Description
We've featured mussels before on this site, but the Stuffed Mussels make an absolutely wonderful appetizer.
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Directions
Fry the bacon slices until crisp (usually about 7 minutes). Set aside the bacon on a paper towel and then chop it into small pieces.
Combine the mussels, the vermouth or white wine in a saucepan and cook over high heat until the mussels begin to open (which is usually about 4 minutes). Drain and set aside the mussels.
While the oven is preheating to 350 degrees, make a bed of rock salt or crumpled aluminum foil on a baking sheet. Take the mussels out of their shell, discard one half of the shell, and then put the mussels back into the shell.
Combine the bacon, butter, parsley, tarragon, shallot, lemon juice, lemon zest, and salt into a small bowl and then place a small spoonful of the mixture on top of each mussel. Bake until butter begins to bubble (usually about 9 to 11 minutes). Serve hot!
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Ingredients
 2 slices of bacon
2 pound of mussels (scrubbed)
1/2 cup dry vermouth or white wine
1/4 cup unsalted butter
1/4 cup chopped fresh parsley
2 tablespoons chopped tarragon
1 shallot, minced
1 1/2 teaspoon fresh lemon juice
1/4 teaspoon grated lemon zest
1/4 teaspoon salt
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