2 lbs. flounder fillets
Juice of 1/2 lemon
1 (9 oz.) can mussels, drained (reserve liquid)
1 onion, quartered
1 c. white wine
1/2 c. water
1 c. (1/2 lb.) cooked baby shrimp
2 tbsp. grated Parmesan cheese

For Sauce:
3 tbsp. butter
2 tbsp. flour
1 1/2 c. mussel liquid
1/2 c. light cream
Salt & pepper to taste

Preheat oven to 350 degrees. Wash and dry flounder. Place in buttered baking dish, sprinkle with lemon juice. Cover with buttered foil. Bake 10 to 12 minutes. Simmer mussel liquid with onion, wine and water in covered pan 10 minutes (reduce to 1 1/2 cup). Strain. In saucepan, melt butter, stir in flour, turn off the heat. Add mussel liquid. Bring to a boil. Simmer 2 minutes. Add cream, bring back just to boil and check seasoning. Arrange fillets on serving dish. Scatter with mussels and shrimp. Coat with sauce. Sprinkle with cheese. Brown under broiler. Serve at once.