• 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

1. 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.
2. 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.

Serves: 4
Tip: When buying mussels, be sure the shells are tightly closed (a sign that they're fresh). Discard any open shells