Mussels Dijon

Highly recommended appetizer.

2 lb Mussels
2 tb Green onions, finely choppe
2 x Garlic cloves, minced
1 t 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.