CHEEZEE MUSSELS

Ingredients:

1	kg	mussels, cleaned
1	cup	thinly sliced white onions
4	cups	water (for boiling mussels, reserve 1/2 cup stock)
1	tsp	pepper
1 (235 g)	pack	MAGNOLIA CHEEZEE SQUEEZE
1	tbsp	cornstarch, dissolved in 1 tbsp water
1	cup	chopped parsley

Procedure:

Boil together mussels, onions, water, and pepper. Cover until shells open or for about 10 minutes. Transfer mussels leaving soup stock and set aside. Discard unopened mussels.
In a saucepan, add cheese and cornstarch mixture to reserved mussel stock, stirring continuously until thick.
Drizzle or pour over mussels and top with parsley.

Makes 3 servings.

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