Mussels Dijon
By: Anonymous
Published: Tuesday, December 15, 2009 - 3:10pm

Ingredients




2 doz mussels
1 tablespoon olive oil
1 tablespoon minced garlic
1/4 cup sliced Spanish onion
1/4 cup white wine
1 tablespoon Dijon mustard
1/2 cup heavy cream
1/2 cup bottled clam juice

Preparation

1 Debeard and scrub the mussels. 2 Heat a large saute pan, place the oil in the pan, and saute the garlic and onions until soft. Deglaze the pan with the white wine over medium-high heat, add the mustard and stir to combine. 3 Place the mussels, cream, and clam juice in the pan. Cover with a second pan (inverted) to create a steamer. Lower the heat slightly and steam for 5 minutes. The mussels are done when the shells open and the mussels are firm. 4 Heap the mussels in a large bowl and pour the broth over them. Serve with crusty bread for dipping. 5 This recipe yields 2 servings. 6 Comments: The emphasis on gourmet cooking at the Vermont Inn is obvious. 7 For a lighter version, skim milk may be used in place of the heavy cream.