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Serves/Makes: 4

Ingredients:

• 10 cups (2 1/2 L) fresh mussels (in shells), scrubbed and cleaned
• Water
• Pinch of baking soda
• Bouquet garni (thyme, parsley, bay leaf), (optional)
• Salt
• Pepper

How to cook:

• To steam mussels, pour 1/2 inch (1.3 cm) salted water into a large casserole.
• Add a pinch of baking soda (it will successfully destroy the poisonous secretion rom sick mussels).
• If desired, add bouquet garni, to flavour; salt and pepper, to taste.
• Cover and then transfer casserole over high heat.
• Simmer mussels for 6 to 10 minutes, until shells open-up.
• Throw away any unopened shell.
• Using a slotted spoon, transfer mussels from casserole to a bowl.
• Remove and throw away one half shell from each mussel.
• Prepare mustard sauce.
• Just before serving, transfer mussles in half-shells into mustard sauce.
• Well mix and serve.

Mustard Sauce Ingredients:

• 1 tablespoon (15 mL) butter
• 1 garlic clove, crushed
• 1 1/2 tablespoons (22.5 mL) flour
• 1/2 teaspoon (2.5 mL) salt
• 1/4 teaspoon (1 mL) gray pepper
• 1 1/4 cups (310 mL) light cream, or half heavy (35%) cream and half milk
• 1 tablespoon (15 mL) hot mustard
• 1 teaspoon (5 mL) lemon juice

Mustard Sauce Preparation:

• In a medium-size casserole, melt butter over medium heat.
• As soon as butter is no longer foamy, mix in garlic; cook, stirring from time to time, for 4 minutes.
• Remove casserole from heat.
• Using a wooden spoon, stir in flour, salt and gray pepper, until smooth.
• Very slowly pour in cream or cream/milk mixture, being careful not ot get any lumps.
• Mix in hot mustard and lemon juice, until well blended in.
• Transfer casserole over medium heat; cook sauce for 3 to 4 minutes, stirring and being careful not to boil, until thick and smooth.
• Mix in mussels and serve.

This recipe for Mussels with Mustard Sauce serves/makes: 4

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Main Ingredient: Mussels
Preparation Method: Poached/Simmered