Mussels Dijon

• 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

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

mussels, olive oil, garlic, spanish onions, white wine, mustard, heavy cream, clam juice, crusty bread

Taken from online-cookbook.com/goto/cook/rpage/0010CB (may not work)