Mussels Saganaki

• 1 pound of shelled mussels (about 35 medium)
• 10-15 fresh mussels in the shell
• 1/2 cup of olive oil
• 5 cloves of garlic, thinly sliced
• 2 tablespoons of prepared mustard
• 1/2 cup of dry white wine or dry vermouth
• 1/4 cup of finely chopped fresh flat-leaf parsley
• 1/4 cup of finely chopped fresh dill
• 1/4 teaspoon of freshly ground black pepper
• 1/4 cup finely sliced hot red pepper (optional)
• 1 cup of heavy cream
• 2/3 pound of feta cheese, cut into chunks

1. 1 pound of shelled mussels (about 35 medium)
2. 10-15 fresh mussels in the shell
3. 1/2 cup of olive oil
4. 5 cloves of garlic, thinly sliced
5. 2 tablespoons of prepared mustard
6. 1/2 cup of dry white wine or dry vermouth
7. 1/4 cup of finely chopped fresh flat-leaf parsley
8. 1/4 cup of finely chopped fresh dill
9. 1/4 teaspoon of freshly ground black pepper
10. 1/4 cup finely sliced hot red pepper (optional)
11. 1 cup of heavy cream
12. 2/3 pound of feta cheese, cut into chunks

mussels, olive oil, garlic, mustard, white wine, flatleaf, fresh dill, ground black pepper, hot red pepper, feta cheese

Taken from www.epicurious.com/recipes/member/views/mussels-saganaki-50150741 (may not work)