Ingredients:
» 1 lb of fresh clean mussels such as green lip or penn cove
» 1 tbsp minced shallots
» 3 cloves of minced garlic
» 2 tbsp stone ground mustard
» 3 oz white wine for deglazing
» 4 oz heavy cream
» 2 oz fresh finely diced tomato
» ½ oz fresh chopped flat leaf parsley
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Add oil to hot pan, then add shallots and garlic, sauteing until tender. Add the white wine and mustard, stir to mix completely. Then add heavy cream and mussels and cook over medium-high heat. Move the mussels around with a spoon or toss in the pan, if you are comfortable doing so. The dish is done when when the mussels open and the sauce has thickened. Serve the mussels in a large bowl, and finish the dish by topping with any remaining sauce and adding the diced tomato and chopped parsley. Serve with a grilled baguette.
Photoraphy By Joel Riner
