Mussels Wassefeller

Did a twist on oysters Rockefeller last night, mostly to use up leftovers that are not weightloss condusive. Of course, the ingredients were rich and fatty, so it tasted phenomenal.



You will need:

1lb of mussels
1 slice of onion
2 strips of bacon
1 cup of shredded gruyere

Par boil mussels, about a pound. This should give you about 25 mussels or so. You need to par-boil them or you won't be able to open them without creating a huge mess. Just boil until open, not completely cooked through. Simultaneously, cook the bacon and drain.



Open the mussels, discard one shell, and arrange the mussels in a baking dish so they are all flat, facing up. Finely dice up one ring of onion and sprinkle onto the mussels. Crumble the bacon into the shells and sprinkle the gruyere over everything.

Set your oven to broil, these will cook quickly. Don't set the pan too high, we're looking to melt the cheese and soften the onion...not burn the cheese and char the shells.

Place the dish under the broiler and don't walk away. Keep checking every minute, but it should not take more than five minutes to complete. When the cheese is sufficiently melted and slightly browned, remove from the oven and let cool.



Plate up and serve with a cocktail fork. These are so flavorful you won't need a sauce.