1 pound fresh cultured blue mussels, cooked and shucked

12 large large mushroom caps

1 tablespoon butter

1 tablespoon margarine

2 tablespoons lemon juice

⅛ teaspoon salt

1 tablespoon bacon bits

1 tablespoon crushed bacon


1. Rinse fresh blue mussels in tap water.

2. Preheat oven to 450 degrees F (230 C).

3. Dip mussels in mixture of melted butter, lemon juice and salt.

4. Place one mussel in each mushroom cap. Place in a lightly greased baking pan; pour remaining butter and lemon juice mixture over the mussels and mushroom caps.

5. Bake in preheated oven for 10 minutes. Serve hot.

See more: Appetizer, Bake, Dinner, Mushrooms, Mussel Industry Council

comments powered by Disqus