12 mussels
1 egg white
1 tsp. water
1/2 cup bread crumbs
1 tsp. parsley, chopped
1 tbsp. melted butter
1 slice bacon, chopped
salt and pepper (to taste)

Beat the egg white with water.  In a separate bowl, mix the bread crumbs
and parsley.  Cover and steam mussels in a small about of water over
high heat until open ( 5 to 8 minutes).  Remove mussel meats from shells,
reserving half the shells.  Dip mussels in egg, then in bread crumbs.
Place mussels back in half shell and drizzle with melted butter.  Sprinkle
with chopped bacon.  Arrange each shell on a baking sheet and broil 3
to 4 minutes or until tops are browned.
Serve as an appetizer.  Serves 2.