These sound and look elegant, but are quick and easy to make.
12 cooked, shucked Nova Scotia mussels
12 large mushroom caps
1 Tbsp (15 mL) butter or margarine
3 slices bacon, partially cooked and cut into 1-inch (2.5 cm) pieces
2 Tbsp (25 mL) lemon juice
Sauté mushroom caps in butter and lemon juice for three to five minutes. On each mushroom cap, place a piece of bacon and a mussel. Pour remaining butter and lemon juice mixture over the mussels. Bake in preheated 450°F (230°C) oven for 10 minutes. Serve hot.
Makes approx. 12 appetizers.
