Deep-Fried Mussels Béarnaise

• 48 large mussels
• 2 tablespoons chopped shallots
• 2 sprigs

Scrape, beard and wash mussels and place in a saucepan with finely-chopped shallots, thyme, parsley and a bay leaf.

Season lightly with salt and moisten with dry white wine. Cover saucepan and steam 4 to 5 minutes, or until shells are well opened.

Remove mussels from their shells; dice green bacon and place mussels on small skewers with squares of bacon between them. Season to t