Soften a good handful of chopped onion in oil and butter with 2 scant tsp of crushed garlic. Add 2 handfuls of sliced mushrooms and stir-fry for a minute or two. Stir in 1 dstsp of Paprika and coat well.
Fold in a good handful of shelled mussel meat - mine were still frozen, so I allowed a minute or so extra cooking time - and then slowly add 120ml of sour cream (I used 120ml fresh whipping cream mixed with 1 scant tsp lemon juice). Season with a pinch of salt and pepper and half a tsp of tomato puree. Heat through and serve.
