Stuffed Mussel Shells

18 half-shell mussels

2 shallots, finely chopped

2 small mushrooms, sliced

Salt and pepper

Juice of ½ a lemon

¼ cup bread crumbs

¼ cup white wine

½ celery stick, diced

1 tbsp. butter

½ tbsp. dried thyme

1 tbsp. snipped chives

½ tbsp. Galliano

• Remove mussel from shells and chop.

• Butter mussel shells and set aside.

• Sauté shallots, celery and mushrooms in butter until soft, stir in mussels, bread crumbs (softened with milk), salt and pepper and thyme.

• Add lemon juice and chives (if mixture appears too dry, add a little wine).

• Pile mixture into buttered shells and bake at 200  C until tops are golden brown.

• Drizzle Galliano over mussels and serve with lemon wedges on a warm platter.