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

By susanwadle

From Susan Wadle and Food.com

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.

Ingredients

• 1 small shallot, minced
• 1/4 cup dry white wine
• 1 lb fresh mussels, cleaned
• 1 tablespoon Dijon mustard, strong
• 1/3 cup heavy cream
• 1/4 teaspoon saffron
• salt & fresh ground pepper

Preparation

Step 1

Directions:

1 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.

2 Add mussels to pan and steam, covered, for about 3 minutes or until the shells open.

3 Remove mussels from the sauce pan, draining liquid back into the pot.

4 Discard any mussles that do not open.

5 Divide mussels among individual serving bowls and set a side.

6 Strain cooking liquid and return to sauce pan.

7 Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken.

8 Pour sauce over mussels in the serving bowls and serve.