Stuffed Mussels

The Nero Wolfe Cookbook by Rex Stout and the editors of The Viking Press
serves 6

INGREDIENTS:
2 dozen mussels
1 c fresh bread crumbs
3 tbsp minced shallots
1 tbsp minced chives
1 tsp freh chervil
1 tsp fresh oregano
1 tsp fresh basil
2 tsp dry sherry
4 tbsp minced mushrooms
2 tbsp butter
mussel broth 
4 slices bacon

PREPARATION:
Preheat oven to 375 degrees.  Scrub mussels.  Steam.  Remove and 
save liquid.  Remove and mince meat.  Save 1/2 of shells.

Put minced mussels in bowl with bread crumbs, herbs and sherry. 

Sautè mushrooms in 1 tbsp butter for 2 minutes and add to 
mussels.  Add enough broth to moisten.
Butter shells and fill with mussel mixture.  Top each with a small 
piece of bacon and bake until bacon is crisp.



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