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Mussel-Stuffed Mushroom Caps

Mussel-Stuffed Mushroom Caps
YIELDS
6 servings

Source: PEI Department of Fisheries and Aquaculture

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Ingredients

1
lb(s) fresh cultured blue mussels, cooked and shucked
12
large large mushroom caps
1
Tbsp butter
1
Tbsp margarine
2
Tbsp lemon juice
tsp salt
1
Tbsp bacon bits
1
Tbsp crushed bacon
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Directions

Step 1

Rinse fresh blue mussels in tap water.

Step 2

Preheat oven to 450 degrees F (230 C).

Step 3

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

Step 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.

Step 5

Bake in preheated oven for 10 minutes. Serve hot.

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