24 medium mussels, scrubbed and debearded
\nCooking Spray
\n1\/4 C. chopped Leek
\n2 cloves Garlic, minced
\n1\/4 C. Clam Juice
\n3 T. Half and Half
\n1\/2 tsp. Lemon Zest
\n1 tsp. Lemon Juice
\n1 slice Whole Wheat Bread
\n1 T. chopped fresh Parsley
\n2 tsp. choped fresh Thyme
\n1 tsp. choped fresh Oregano
\n1\/4 tsp. Pepper
\n2 slices Bacon, cooked and crumbled<\/p>\n
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.<\/p>\n
Yield: 12 servings
\nServing Size: 2 mussels<\/p>\n
Calories: 56
\nFat: 2.5g
\nFiber: .1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n