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Lemon Mussels



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.