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Main dishes

Creamy Mussels

Creamy Mussels recipe
photo by:kraft
time
prep:
15 min
total:
30 min
servings
total:
8 servings
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What You Need

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
1/2
cup   chopped Italian parsley

Make It

PLACE mussels and fish stock in large heavy saucepan or Dutch oven; cover. Cook on high heat 7 min. or until mussel shells open. Discard any unopened shells. Strain mussels, reserving the liquid in small bowl. Place mussels in separate bowl. Cover mussels and reserved liquid to keep warm; set aside.

MELT butter in same saucepan on medium heat. Add mushrooms and garlic; cook 5 min., stirring constantly. Add flour; stir with wire whisk until well blended. Gradually add reserved mussel liquid, stirring until well blended after each addition. Reduce heat to medium-low.

ADD sour cream and lemon juice; mix well. Add mussels; cook until heated through, stirring occasionally. (Do not boil.) Sprinkle with parsley just before serving.

Kraft Kitchens Tips

Serving Suggestion
Serve with hot cooked rice or noodles.
Food Facts
Mussels are sold live in net bags or frozen in the shells. If purchasing live mussels, tap shells lightly to make sure the shells close tightly. Mussels can also be bought individually at seafood markets.
How to Clean Mussels
Wash mussels under cold running water, pulling or scraping off the "beards" that are attached at the bottoms of the shells.
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