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Mussel-Stuffed Mushroom Caps

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Number of Servings: 6
Source: PEI Department of Fisheries and Aquaculture
Preparation Time: 5mins
Cooking Time: 15mins

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  • 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


  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.


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