Ingredients
- 2 tablespoons margarine
- 1 carrot
- large and finely chopped
- 2 tablespoons flour
- plain
- 1 12 cups chicken stock
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 375 g mussels
- cooked
- marinated
- drained and roughly chopped
- 4 spring onions
- finely sliced
- black pepper
- freshly ground
Instructions
- Melt the margarine in a saucepan, saute the carrots until tender.
- Stir in the flour.
- Gradually add the chicken stock, lemon juice and brown sugar.
- Heat gently, stirring continuously for 3 - 4 minutes or until the sauce thickens.
- Stir in the mussels and spring onions.
- Season with pepper.
- Use as required.
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