3 to 4 lb. mussels
1 med. onion, chopped
2 lg. cloves garlic, diced
3 to 4 tbsp. olive oil
Sm can mushrooms stems and pieces
Black pepper, parsley, basil to taste
1 bottle beer (12 oz.)
3/4 c. sour cream
3/4 c. seasoned bread crumbs

Wash and scrub mussels. Peel off beard. Discard any opened ones. Steam approximately 5 minutes and discard any unopened ones. Remove from shells and set aside. Heat oven to 350 degrees. Saute onions and garlic until soft in olive oil. Add mushrooms, parsley, basil and black pepper, stir. Add beer, stir again; add mussels; stir. Mix sour cream and bread crumbs together, add to mussel mixture. Stir until mixed well. pour into small casserole, bake COVERED for 15 minutes, then uncovered for 10 to 15 minutes until golden brown. Serve with boiled red potatoes or home fries and green beans.