24 cooked mussels
250g tin reduced cream
2 teaspoon garlic stock powder
ground black pepper
1 tablespoon lemon juice
2 tablespoon chopped parsley
(microwave 650 watts)
Mix the cream with the stock powder, pepper, lemon juice and parsley. Place the mussels in a shallow baking dish. Pour over the cream mixture and cook on HIGH for approximately 3 – 4 minutes until the mussels are heated through and the sauce is hot.