Moules a La Moutarde (Mussels in a Mustard Cream Sauce)

"Don't let the recipe title fool you..... this is a creamy, elegant way to serve mussels. The flavor combination of cream, mustard and saffon is great. This recipe will easily double, triple, and quadruple. Mussels make a perfect appetizer served with crusty bread for sopping up the sauce or as a light meal by themsleves with a small salad, crusty bread and some wine. A good rule of thumb for mussels is 1/2 lb per person as an appetizer, 1 to 1 1/2 lbs per person as an entree'. Preparation time includes cleaning the mussels."
 
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Ready In:
23mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • 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.
  • Add mussels to pan and steam, covered, for about 3 minutes or until the shells open.
  • Remove mussels from the sauce pan, draining liquid back into the pot.
  • Discard any mussles that do not open.
  • Divide mussels among individual serving bowls and set a side.
  • Strain cooking liquid and return to sauce pan.
  • Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken.
  • Pour sauce over mussels in the serving bowls and serve.

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