Mussels With Garlic Mustard Rosemary And Cream

Wash and debeard the mussels.

In a non-reactive saucepan over medium-high heat, melt the butter and add the garlic and shallot. Cook until they start to brown.

Pour in the cream and white wine and bring to a boil. Cook liquid quickly to reduce by one-fourth. Add the mussels, rosemary, bay leaf and mustard. Cover and cook for 3 to 4 minutes until all mussels open. Discard any that do not open.

Add the salt and pepper, and pick out the bay leaf and rosemary sprigs.

Serve in large warmed bowls with crusty bread to sop up the briny sauce.