Mustard Mussels
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INGREDIENTS 10 cups fresh mussels, in shells, scrubbed and cleaned Water Pinch of baking soda Bouquet garni (thyme, parsley, bay leaf), optional Salt Pepper MUSTARD SAUCE 1 tablespoon butter 1 garlic clove, crushed 1-1/2 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon gray pepper 1-1/4 cups light cream, or half heavy (35%) cream and half milk 1 tablespoon hot mustard 1 teaspoon lemon juice To steam mussels, pour 1/2-inch salted water into a large casserole. Add a pinch of baking soda (it will successfully destroy the poisonous secretion from sick mussels). If desired, add bouquet garni, to flavor; and 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 shells. 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 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.