- 1 tbsp butter or margarine (15 mL)
- 2 tbsp lemon juice (25 mL)
- 12 large mushroom caps
- 12 mussels, cooked & shucked (see note)
- 3 slices bacon, partially cooked and cut into 1-inch (2.5 cm) pieces
In a skillet over medium heat melt butter, add lemon juice and sauté mushrooms for 3 to 5 minutes. Place mushrooms on a baking sheet, reserve cooking juices. On each inverted mushroom cap place a piece of bacon and a mussel. Pour reserved butter and lemon juices over mussels. Bake in a preheated 450 E F (230 E C) oven for 10 minutes. Serve hot.
Note: Place mussels in a pot with 1/2 cup (125 mL) of water or white wine. Cover and steam over medium heat for 5 – 10 minutes or until shells are open wide and the meat loosens from the shell. Discard any unopened mussels.
Makes 12 servings.
