Moules Marinade

• 2 1/4 pounds mussels
• 2 tablespoons oil
• 1 onion peeled and roughly chopped
• 2 garlic fat cloves, peeled and roughly chopped
• 2 wine glasses dry white wine
• 1 tablespoon curly parsley finely chopped
• ground black pepper
• 3 tablespoons double cream
• 1 tablespoon Maille Dijon Mustard
• parsley extra, for decoration
• crusty bread for serving

1. Mix cream with Maille(R) Dijon. After a couple of minutes the mussels will open. Stir in Maille(R)mix to heat through. Remove from heat. Discard any mussels which do not open.
2. Ladle mussels into serving dishes, pouring remaining sauce over. Sprinkle with extra parsley, and serve with crusty bread.
3. Heat oil in a pan and fry onion and garlic over gentle heat until softened but not brown. Turn up heat and add wine and bring to bubbling. Tip in mussels, parsley, and season. Cover with a lid.

mussels, oil, onion, garlic, white wine, curly parsley, ground black pepper, double cream, mustard, parsley, crusty bread

Taken from www.yummly.com/recipe/Moules-Marinade-378769 (may not work)