Mussels Dijon

Recipe Ingredients

2 lbs	908g / 32oz	Mussels
2 tablespoons	30ml	Green onions - finely chopped
		Garlic cloves - minced
1 teaspoon	5ml	Shallots - finely chopped
		Ground black pepper 2 taste
1/2 cup	118ml	Dry white wine
1 cup	237ml	Dijon mustard
2 cups	474ml	Heavy cream
3 tablespoons	45ml	Minced parsley
1		French bread loaf

Recipe Instructions

*servings are 2 for main course or 4 for first course Scrub and debeard mussels.

In large stockpot, combine green onions, garlic, shallots, pepper, wine and mussels. Heat to boiling, cover and steam covered for 3 - 5 minutes or until mussels open.

With slotted spoon, transfer mussels to heated dish. Discard any unopened mussels. Stir mustard and cream into liquid remaining in kettle.

Boil mixture, stirring constantly, for 3 - 5 minutes or until sauce is reduced by half and thickened. Return mussels to stockpot and add parsley.

Stir to coat mussels with sauce. Serve with French bread to soak up sauce.

Source:
Cooking Light, May 1995, page 64

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