How to make it

  • In large skillet, heat oil. Add onion and saute until softened. Add garlic and saute 30 seconds or until fragrant.
  • Add wine and deglaze pan over medium-high heat. Add mustard and stir.
  • Add mussels, cream and clam stock to pan.
  • Cover, lower heat and steam 5 minutes or until mussels are open. Discard any that remain closed.
  • Heap mussels in large bowl and pour broth over.
  • Serve with crusty bread for mopping up the sauce.

Reviews & Comments 3

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    " It was excellent "
    Papsgirl ate it and said...
    so happy I found this recipe!!! did the Vermont Inn used to be the Killington Village Inn that I worked at about 30 years ago??
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    " It was excellent "
    merlin ate it and said...
    Nice take on a classic. Thanks.
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    " It was excellent "
    notyourmomma ate it and said...
    Oh this is a lovely dish. Wonderful way to make mussels. YUM.
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  • coffeebean53 10 years ago
    Amazing recipe. Thanks for a great post. :)
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