Preparation:
*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. |
