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Ingredients
- 2 kg (2.2 lb.) mussels
- 125 mL (½ cup) shallots, finely chopped
- 10 mL (2 tsp.) olive oil
- 500 mL (2 cups) white wine
- 10 mL (2 tsp.) hot mustard
- 60 mL (¼ cup) 15% cream
- Pepper to taste
Preparation
- Wash mussels under cold water. Fry shallots in oil in a large casserole pot. When browned, add wine, mustard and cream. Bring to a boil and add mussels.
- Stir vigorously so that mussels absorb sauce. Pepper to taste. Cook over high heat, stirring regularly. Mussels are cooked once shells are open. Serve immediately.
Cook commentary
Serves: 4
Tip: When buying mussels, be sure the shells are tightly closed (a sign that they're fresh). Discard any open shells
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