Lemon Mussels

Ingredients

2 tablespoons margarine
1 carrot, finely chopped, large and
2 tablespoons flour, plain
1 12 cups chicken stock
2 tablespoons lemon juice
2 tablespoons brown sugar
375 g mussels, roughly chopped, cooked, marinated, drained and
4 spring onions, finely sliced,
black pepper, freshly ground,

Directions

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.