Ingredients: 24 cooked mussels 250g tin reduced cream 2 tsp garlic stock powder ground black pepper 1 tablespoon lemon juice 2 tablespoon chopped parsley

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(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.