Creamy Mussels

Directions

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.