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Mussels in Lobster Cream View Larger

Mussels in Lobster Cream


  • 2 tablespoons Stonewall Kitchen Extra Virgin Olive Oil
  • 1 tablespoon garlic, minced
  • 1 bag Prince Edward Island Mussels
  • 1 can lobster bisque
  • 1 cup half and half
  • 1 cup white cooking wine


  1. Heat the olive oil in a large skillet or wok.
  2. Add the garlic and cook for 30 seconds.
  3. Add the Mussels.
  4. Add the wine. Cook for one minute.
  5. Add the lobster bisque and half and half. Stir to combine.
  6. Serve in a bowl with crusty bread.

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Extra Virgin Olive Oil
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