Creamy Mussels

1. 1

   Place mussels and fish stock in large heavy saucepan or Dutch oven; cover.

2. 2

   Cook on high heat 7 min.

3. 3

   or until mussel shells open.

4. 4

   Discard any unopened shells.

5. 5

   Strain mussels, reserving the liquid in small bowl.

6. 6

   Place mussels in separate bowl.

7. 7

   Cover mussels and reserved liquid to keep warm; set aside.

8. 8

   Melt butter in same saucepan on medium heat.

9. 9

   Add mushrooms and garlic; cook 5 min., stirring constantly.

10. 10

    Add flour; stir with wire whisk until well blended.

11. 11

    Gradually add reserved mussel liquid, stirring until well blended after each addition.

12. 12

    Reduce heat to medium-low.

13. 13

    Add sour cream and lemon juice; mix well.

14. 14

    Add mussels; cook until heated through, stirring occasionally.

15. 15

    (Do not boil.)

16. 16

    Sprinkle with parsley just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.