Creamed Mussels

500 g mussels meat
1 lemon juice
salt
ground black pepper
4 Tbsp sour cream
2 Tbsp clear vegetable stock
powdered garlic
30 g butter

Cook mussels in a lot of salted water with lemon juice. After it boils, cook for another 4 minutes and then strain.

Melt butter in a pan and fry mussels with stock for a minute, then season with sour cream, pepper and garlic. Continue to cook for another 5 minutes or until they’re done. Serve over cooked rice.