INGREDIENTS
1 lb
mussels
1 cup
white wine
1/3 cup
seafood stock
2 cloves
garlic
2 tbsp
fresh parsley
1 serving
lemon juice
1 serving
water
125 mls
buttermilk
125 mls
sour cream
1/2 cup
sugar
2
eggs
125 mls
olive oil
1
juice of lemon
2 cups
all purpose flour
2 tsp
baking powder