CHEEZEE MUSSELS

Ingredients:

1	kg	mussels, cleaned
1	cup	thinly sliced white onions
4	cups (1 L)	water
1	tsp	pepper
1	pack (235 g)	MAGNOLIA CHEEZEE SQUEEZE
1	tbsp	cornstarch, dissolved in 1 tbsp water
1	bundle (20 g)	parsley, chopped (1/4 cup)

Procedure:

Boil together mussels, onion, water, and pepper. Cover until shells open or for about 10 minutes.
Transfer mussels to a platter and discard unopened shells. Reserve 1/2 cup of stock.
In a saucepan, over medium heat, combine cheese, cornstarch mixture and reserved mussel stock, stirring continuously until thick. Simmer once.
Drizzle or pour over mussels and top with parsley.

Makes 3-4 servings.

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