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