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

-GEORGE-'s Note:

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.

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Servings: 2

• 1 small shallot , minced
• ¼ cup dry white wine
• 1 lb fresh mussels , cleaned
• 1 tablespoon Dijon mustard , strong
• 1⁄3; cup heavy cream
• ¼ teaspoon saffron
• salt & fresh ground pepper

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.