Mussels Dijon

Debeard and scrub the mussels.

Heat a large saute pan, place the oil in the pan, and saute the garlic and onions until soft. Deglaze the pan with the white wine over medium-high heat, add the mustard and stir to combine.

Place the mussels, cream, and clam juice in the pan. Cover with a second pan (inverted) to create a steamer. Lower the heat slightly and steam for 5 minutes. The mussels are done when the shells open and the mussels are firm.

Heap the mussels in a large bowl and pour the broth over them. Serve with crusty bread for dipping.

This recipe yields 2 servings.