Serves 2 as an appetizer or 1 as a meal
1 pound mussels, scrubbed
4 tablespoons butter
2 large shallots, diced
2 garlic cloves, minced
1 cup white wine
1 teaspoon county Dijon mustard
1/2 teaspoon Herbs de province
1/2 teaspoon salt
1/4 teaspoon pepper
Melt butter in 5 quart Dutch oven. Add shallots and garlic and sauté for 3 minutes. Add wine, mustard, herbs, salt and pepper. Bring to a boil for two minutes. Add mussels and cover. Cook for 8 – 10 minutes on medium high heat. Serve with crusty bread for dipping.
