- Creamed Mussels on Toast
- Crispy Mussels
- Half-Shell Delight
- Mejillones Escabechado / Latino Moonshine Mussels
- Mussel Stuffed Mushroom Caps
- Skillet Mussels
- Steamed PEI Mussels
- Warm PEI Mussel Cucumber Salad
- Mussels Steamed in a Curry Maple Cream
- Mussels and Noodle Bake
- PEI Mussels with Marinated Tomatoes & Fennel
- Spanish-Style Mussels with Chorizo and Tomato
Mussel Stuffed Mushroom Caps
They sound and look elegant but they are quick and easy to make. Prepare as instructed or add a sprinkle of parmesan cheese just before popping them into the oven.
12 cooked, shucked mussels
1 tbsp/15 ml melted butter
2 tbsp/25 ml lemon juice
1/8 tsp/0.5 ml salt
12 large mushroom caps
Preheat oven to 450 degrees F (230 degrees C). Dip mussels in mixture of melted butter, lemon juice and salt. 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. Bake in preheated oven for 10 minutes. Serve hot.