3 lbs mussels, cleaned
2 cups water
2 tsp salt
1/2 cup white wine
1 tbsp olive oil
1 tbsp butter
2 tsp shallots (or white onion) finely diced
2 tsp red bell pepper, finely diced
1 tsp minced garlic
4 medium shrimp, peeled, deveined and diced
4 medium mushrooms, diced
1 1/2 cups breadcrumbs
1/2 cup Parmesan cheese, grated
Juice of 1/2 lemon
1 tsp each parsley, tarragon, dill chopped
Bring water, salt and wine to a fast boil. Add mussels. Cover and cook 2-3 minutes, until mussels open. Remove from heat immediately, drain and cool.
In a skillet, heat oil and butter. Add shallots and cook 2minutes. Add garlic and red bell. Cook 2 minutes. Add shrimp and mushrooms.Cook 4 minutes. Add wine. Cook 3 minutes. Remove from heat, add lemon juice.
Add mixture to the breadcrumbs. Add Parmesan. Add fresh herbs, salt and pepper to taste.
Carefully remove top shell from the mussels and discard.
Pack the stuffing on to the mussel in the bottom shell. Arrange in a shallow baking dish.
Drizzle with a little more olive oil and bake at 375 degrees for 5 minutes or until breadcrumbs are golden and cheese is melted.