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Tourism PEI

Skillet Mussels

An easy to prepare dish that can be adapted to feed a crowd.

  • 3 cups/750 ml cooked, shucked mussels
  • 1/3 cup/75 ml milk
  • 1/2 cup/125 ml flour
  • 1/2 cup/125 ml butter
  • salt to taste
  • 2 lemons
  • 2 tbsp/25 ml chopped parsley

Dip mussels in milk and then in flour. In a skillet, heat half the butter and saute the mussels until brown. Arrange on a serving platter and sprinkle with salt, juice of 1 lemon and parsley. Heat remaining butter in skillet until it begins to foam; then pour over mussels. Slice remaining lemon in wedges and arrange around mussels. Serves 4.

Stock image of pan fried oysters plated with dip and lettuce