Step 1

Debeard and scrub the mussels.

Step 2

Heat a large saute pan, place the oil in the pan, and saute the garlic and onions until soft. Deglaze the pan with the white wine over medium-high heat, add the mustard and stir to combine.

Step 3

Place the mussels, cream, and clam juice in the pan. Cover with a second pan (inverted) to create a steamer. Lower the heat slightly and steam for 5 minutes. The mussels are done when the shells open and the mussels are firm.

Step 4

Heap the mussels in a large bowl and pour the broth over them. Serve with crusty bread for dipping.

Step 5

This recipe yields 2 servings.

Step 6

Comments: The emphasis on gourmet cooking at the Vermont Inn is obvious.

Step 7

For a lighter version, skim milk may be used in place of the heavy cream.