0 Ratings
Recipe courtesy of Tourism PEI
- 4 Servings +
2 cup 500 ml cooked, shucked mussels
0.25 cup 50 ml butter
0.25 cup 50 ml flour
2 cup 10 ml lemon juice
2 tsp 10 ml lemon juice
1 tbsp 5 ml Worcestershire sauce
0.25 cup 40 ml green onion, chopped
0.50 cup 125 ml mushrooms, sliced
2 cup 500 ml blend (cream)
0.50 tsp 2 ml salt
0.25 tsp 1 ml pepper
4 bread slices
Melt butter; blend in flour, lemon juice and Worcestershire cause.
Add green onion and mushrooms and saute until tender.
Pour in blend slowly, stirring until slightly thickened.
Add mussels; stir until hot, then season with salt and pepper.
Toast bread and cut each slice diagonally twice to make toast points.
Serve mussels rimmed with toast and garnished with green onion.
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