Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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