Creamed Mussels on the Half Shell

• 1 cup dry white wine
• 1 shallot, coarsely chopped
• 1/2 lemon, thickly sliced
• 10 thyme sprigs, plus 1/2 teaspoon minced thyme
• 5 whole peppercorns
• 1 1/2 pounds medium mussels (about 60), scrubbed and debearded
• 3 thick slices bacon, chopped
• 5 tablespoons unsalted butter
• 1 medium leek, white and tender green parts only, finely chopped
• 3 tablespoons heavy cream
• Kosher salt and black pepper
• 2/3 cup coarse dry bread crumbs
• 1 tablespoon finely chopped flat-leaf parsley

1. In a large saucepan, combine the wine with the shallot, lemon, thyme sprigs and peppercorns and bring to a boil.
2. Add the mussels, cover and cook over high heat, stirring occasionally, until the mussels open, about 5 minutes.
3. Remove from the heat and discard any mussels that don't open.
4. Pull the mussels out of their shells and discard half of each shell.
5. Arrange the remaining shells on a baking sheet in 1 layer and place a mussel in each shell.
6. Strain the broth into a glass measuring cup, leaving any grit behind.
7. In a medium skillet, cook the bacon over moderately high heat, stirring, until browned, about 5 minutes.
8. Transfer the bacon to a dish and pour off all but 1 tablespoon of fat from the skillet.
9. Melt 3 tablespoons of the butter in the skillet.
10. Add the leek and cook over moderate heat for 5 minutes.
11. Add 1/2 cup of the mussel broth and cook until syrupy, 15 minutes.
12. Add the cream and simmer for a few minutes.
13. Stir in the bacon and minced thyme; season with salt and pepper.
14. Let cool.
15. Top each mussel with a scant teaspoon of the leeks.
16. Preheat the oven to 375.
17. Melt the remaining two tablespoons of butter in a small skillet.
18. Add the bread crumbs and cook over moderate heat, stirring constantly, until golden and crisp, about 5 minutes.
19. Stir in the parsley and 1/4 teaspoon of salt.
20. Sprinkle the crumbs over the mussels and bake in the upper third of the oven for about 5 minutes, or until hot and bubbling.

white wine, shallot, lemon, thyme, peppercorns, mussels, bacon, unsalted butter, only, heavy cream, kosher salt, coarse dry bread crumbs, flatleaf parsley

Taken from www.foodandwine.com/recipes/creamed-mussels-half-shell (may not work)