Preparation / Directions:
combine mussels and wine in a stockpot, over a moderate flame cover and steam for 10 minutes, until mussels pop open remove from heat, drain well discard any mussels that do not open shuck mussels, reserving deep half shells finely mince mussels, set aside heat butter in a saute pan, over a medium flame add onions, heat and stir for 1 minute add bell peppers, celery, and scallions heat and stir for 7-8 minutes, until tender add mussels, heat and stir for 1 minute remove from heat combine dill, red pepper flakes, mustard, breadcrumbs, cayenne, and lemon juice add to mussel mixture-mix well spoon mixture into mussel shells place into a shallow baking pan top with grated parmesan cheese bake @ 375 degrees for 5 minutes, until golden arrange onto a serving platter serve hot
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