2. Add 2 pounds cleaned mussels, cover and cook until mussels open, shaking the pot frequently to cook evenly. When done, discard the half shell that is empty. Stir the liquid and reserve.

3. In a fry pan melt 4 teaspoons butter and fry 2 strips of chopped bacon. Remove when done. Add 2 tablespoons garlic (fresh), chopped also. When brown add to fried bacon and reserve. On the saucepan add 2 tablespoons flour, 1 1/2 cup of the liquid used to cook the mussels and 1 cup heavy cream. add the shelled mussels, simmer to a slight boil. Taste for correct seasoning.

4. Pour everything in a Pyrex dish, top with crumbled bacon and garlic, sprinkle with snipped parsley and 1/4 cup grated Cheddar cheese. Broil until cheese is melted, about 10 minutes, do not let liquid boil.