Mussels in shell- 3 lb.(about 50 mussels) scrubbed clean with cold water and beards removed
2 Poblano peppers (1 C.) – roasted with skin, seeds and stems removed
8 oz. Gruyere cheese, grated
1 C. heavy cream
12 slices bacon, cooked crisp and diced

Mussel Preparation: Place cleaned mussels in an 8 quart pot. Pour in enough water to cover mussels. Place lid on pot and bring to boil cooking mussels until shells fully open. Turn heat off and pour mussels into colander and rinse with cold water. Separate mussels from shells. Pull mussel shells in half and place one mussel in each shell on cookie sheet (if mussels are big cut them in half and place 1/2 in each shell). Heat cream over low-medium heat in double boiler until hot. Whisk in shredded cheese until melted keep warm. Preheat oven to broil. Process bacon and pepper in food processor until minced. Place a dime size portion of bacon/pepper mix on each mussel and broil for 4-5 minutes until hot. Spoon a tsp. of cheese sauce over mussels and serve.