60 mussel in closed shells, cleaned.
100ml dry white wine.
4 spring onions, chopped.
White pepper.
45g butter.
Salt.
20 button mushrooms cut into 60 slices.
2 tablespoons sifted flour.
60 thin rashers streaky bacon.
70g fine white bread crumbs.
2 eggs, well beaten.
¼ cup sunflower oil.

 

Place the mussels, spring onion and white wine in a sauce pan.
Add a pinch of white pepper.
Cover and shake briskly over high heat until the mussels have opened. 4-6 minutes.
Do not over cook.
Discard the mussels that did not open.
Shell the remaining mussels.
Melt the butter over low heat, add the mussels shaking the pan to cover evenly and remove immediately.
Season with salt to taste.
Wrap a mussel and mushroom slice in a bacon rasher and assemble on a wooden skewer.
Place the flour in a flat dish, the beaten eggs in another and the breadcrumbs in another.
Gently roll each skewer in first in the flour, then in the egg and finally in the breadcrumbs.
Drizzle a little oil over the skewer and grill immediately over low heat.
Brush frequently with oil. Grill until the bacon is crisp and brown on all sides.

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