Source:

Diane B.

Serves/Makes:2 or more

Ingredients

• 2 dozen fresh mussels
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) garlic minced
• 1/4 cup (60 ml) Spanish onions, sliced thin
• 1/4 cup (60 ml) white wine
• 1 tbsp (15 ml) dijon mustard
• 1/2 cup (125 ml) heavy cream
• 1/2 cup (125 ml) clam juice
• cooked linguini
• crusty bread

Preparation

• Debeard and rinse mussels.
• Heat a saute pan to very hot and add oil.
• Add garlic and onions, cooking till soft.
• Add white wine, stirring to deglaze pan.
• Then add mustard. Place mussels in pan along with cream and clam juice.
• Cover with a second pan inverted to create a steamer.
• Reduce heat slightly and steam for 5 minutes.
• Mussels are done when open and firm.
• Heap mussels in a bowl and pour broth over them.
• Serve over cooked linguini and with a crusty bread.

Comments

Serve with crusty bread for dipping. I serve them over linguine noodles because the sauce is so tasty!