After cleaning the mussels, open them by boiling over a high heat, take them out of their shells as they open. Salt and pepper lightly then wrap 2 mussels at a time in one thin slice of smoked bacon, skewer. Heat the grill of the oven. Use a brush to baste the kebabs with oil, grill on both sides. Serve alone or with a Tartare sauce. You can also grill the kebabs over wood or in a dry frying pan, over a moderate heat until the mussels are hot inside.
