Moules A La Moutarde (Mussels In A Mustard Cream Sauce)

1. 1

   Place shallots and wine in a large, heavy sauce pan (or cast iron, french oven for larger quanities of mussels) and bring to a boil over high heat.

2. 2

   Add mussels to pan and steam, covered, for about 3 minutes or until the shells open.

3. 3

   Remove mussels from the sauce pan, draining liquid back into the pot.

4. 4

   Discard any mussles that do not open.

5. 5

   Divide mussels among individual serving bowls and set a side.

6. 6

   Strain cooking liquid and return to sauce pan.

7. 7

   Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken.

8. 8

   Pour sauce over mussels in the serving bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.