24 medium mussels, scrubbed and debearded
Cooking Spray
1/4 C. chopped Leek
2 cloves Garlic, minced
1/4 C. Clam Juice
3 T. Half and Half
1/2 tsp. Lemon Zest
1 tsp. Lemon Juice
1 slice Whole Wheat Bread
1 T. chopped fresh Parsley
2 tsp. choped fresh Thyme
1 tsp. choped fresh Oregano
1/4 tsp. Pepper
2 slices Bacon, cooked and crumbled

Preheat oven to 500 degrees. Arrange mussels in a single layer in a 13 x 9″ baking dish. Bake at 500 degrees for 8 minutes, ot until shells open; discard any unopened shells. Remove mussels and cooking liquid from dish. Strain cooking liquid through a seive over a bowl; discard solids. Remove meat from mussels. Reserve 24 shell halves. Arrange reserved shells on a helly roll pan; place 1 mussel in each shell. Heat a small saucepan coated with cookign dpray 3 minutes over medium heat. Add leek; cook 4 minutes or until tender, stirring frequently. Stir in the cooking liquid, clam juice and half and half; bring to a boil. Cook until reduced to 1/4 C. (about 3 minutes). Stir in zest and juice. Preheat broiler. Place bread in food processor and process until fine crumbs measure 3/4 C.. Combine breadcrumbs, parsley, thyme, oregano, oil, pepper and bacon. Spoon 1/2 tsp sauce over each mussel lightly pack 2 tsp. breadcrumb mixture into each shell. Broil 1 1/2 minutes or utnil golden.

Yield: 12 servings
Serving Size: 2 mussels

Calories: 56
Fat: 2.5g
Fiber: .1g