Mussels in White Wine Dijon Sauce

Makes 4 appetizer servings
 
2 pounds mussels
½ cup onion, finely chopped
4 cloves of garlic, chopped
1/4 tsp red pepper flakes
1-cup dry white wine, Muscat or chardonnay 
1 Tbs Dijon mustard
 1/2-cup heavy whipping cream
2 Tbs fresh dill, chopped
salt and pepper to taste
Artisan bread, sliced and toasted
 

1. Scrub and debeard mussels; throw out any that are not closed.  
2. In a large sauté pan, add the onions, garlic, pepper, wine, and mussels.  Cover and bring to a boil over medium-high heat.  
3. Reduce heat to medium and steam, covered, for 3 to 5 minutes (until mussels open). Transfer mussels to a large bowl with a slotted spoon. Discard any unopened mussels. Cover to keep warm. 
4. Bring the broth to a simmer.  Add the Dijon mustard and cream to the broth and simmer for 3 minutes. 
5. Finish by adding the dill and salt and pepper to taste. 
6. Divide mussels between four heated bowls, ladle on the broth. Serve immediately with toasted bread.

Serving suggestions  

• Add ¼ tsp of saffron to the broth with the cream and mustard.
• Add 1 cup of fresh cherry tomatoes, cut in half, to the broth and simmer.
• Serve over pasta