Creamy Mussels

• 4 lb. mussels, scrubbed, beards removed
• 1 cup fish stock or chicken stock
• 1/4 cup (1/2 stick) butter or margarine
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1/4 cup flour
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/2 cup chopped Italian parsley

1. Place mussels and fish stock in large heavy saucepan or Dutch oven; cover.
2. Cook on high heat 7 min.
3. or until mussel shells open.
4. Discard any unopened shells.
5. Strain mussels, reserving the liquid in small bowl.
6. Place mussels in separate bowl.
7. Cover mussels and reserved liquid to keep warm; set aside.
8. Melt butter in same saucepan on medium heat.
9. Add mushrooms and garlic; cook 5 min., stirring constantly.
10. Add flour; stir with wire whisk until well blended.
11. Gradually add reserved mussel liquid, stirring until well blended after each addition.
12. Reduce heat to medium-low.
13. Add sour cream and lemon juice; mix well.
14. Add mussels; cook until heated through, stirring occasionally.
15. (Do not boil.)
16. Sprinkle with parsley just before serving.

mussels, fish stock, butter, mushrooms, garlic, flour, s, lemon juice, italian parsley

Taken from www.kraftrecipes.com/recipes/creamy-mussels-63381.aspx (may not work)