0 Ratings
Recipe courtesy of Tourism PEI
- 4 Servings +
3 cup /750 ml cooked, shucked mussels
0.33 cup /75 ml milk
0.50 cup /125 ml flour
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.
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