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Mussel-Stuffed Mushroom Caps

Musselaptizer17

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5
prepare
15
cook
6
serves

INGREDIENTS

1 lb. fresh cultured blue mussels, cooked and shucked
12 large mushroom caps
1 tbsp. butter or margarine
2 tbsp. lemon juice
1⁄8 tsp. salt
1 tbsp. bacon bits or crushed bacon

INSTRUCTIONS

  1. 1
    Rinse fresh blue mussels in tap water.
  2. 2
    Preheat oven to 450° F (230°C).
  3. 3
    Dip mussels in mixture of melted butter, lemon juice and salt. 
  4. 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. 5
    Bake in preheated oven for 10 minutes. Serve hot.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: PEI Department of Fisheries and Aquaculture

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preparation methods
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cuisines North & South American
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