18 mussels, scrubbed and hair removed
1 cup water
2 tablespoons olive oil
1 clove garlic, minced
1/2 medium red pepper, finely chopped
1/4 cup white wine
2 tablespoons heavy whipping cream
3/4 cup bread crumbs
1/4 cup flat leaf parsley, cleaned and chopped
Directions
Heat water in a medium saucepan. When boiling, add the mussels, cover and cook until the mussels open, about 3-4 minutes. Strain water and set aside. Separate the meat from the shell. Put shell halves on a baking pan with opening facing up. Heat oven to 450 F. Heat oil is a medium skillet on med-low heat. Sauté pepper and garlic until softened, about 1 minute. Add wine and 1/4 cup of reserved cooking liquid, boil and reduce by half. Reduce heat to low then whisk in the cream and reduce until very thick. Mix together bread crumbs, cheese and parsley. Return mussel meat to shells. Spoon a small amount of cream reduction into each shell and top with breadcrumbs.
Place in 350° oven and cook 7-10 minutes until golden brown on top. Serve immediately.