Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Mussels 1/2 c Dry white wine
2 tb Green onions, finely choppe 1 c Dijon mustard
2 x Garlic cloves, minced 2 c Heavy cream
1 ts Shallots, finely chopped 3 tb Minced parsley
Ground black pepper 2 taste 1 French bread loaf

* 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.

Browse by categories