1/2 lb. frozen mussel meats
6 oz. fresh mushrooms, sliced
6 oz. artichoke hearts, drained and cut into quarters
10 oz. Boursin cheese
3 tbsp. black olives, chopped (optional)

Preheat oven to 375 degrees. In small casserole dish (or 4 individual dishes) layer mushrooms, mussels and then artichoke hearts. Slice the Boursin cheese and spread evenly over the artichoke hearts. Bake for 10-15 minutes until cheese is melted but not bubbling. Serve with bread sticks or toast points and slivers of red pepper for color. Serves 4.