1 lb. frozen mussel meats
1/4 lb. bacon, cut into 1-inch strips
2 onions, minced
2 green peppers, cut into strips
1 (14 1/2 oz.) can chicken broth
1 c. uncooked rice
16 oz. can chopped tomatoes
1/2 lb. smoked ham, cut into bite-size pieces
1 tsp. minced garlic
1 tsp. salt and pepper to taste
1 tsp. thyme

Preheat oven to 350 degrees. In a medium skillet, saute bacon until brown but not crisp. Remove bacon from skillet and set aside. Saute onions in the bacon drippings until soft. Add green pepper and stir about 4 minutes. Add 2/3 of chicken broth and all the rice, cook for 5 minutes. Stir in the remaining chicken broth, tomatoes, ham, bacon, garlic, salt, pepper and thyme.

Pour mixture into a large casserole dish. Bake at 350 degrees for 40-50 minutes or until rice is tender. Add mussels, stirring them in so they are all covered. Cook for an additional 10-15 minutes. Serve immediately. Garnish with lemon. Serves 6-8.