Mussels Dijon - cooking recipe

Ingredients

4 lb. mussels, cleaned
1 tsp. chopped garlic
1/2 tsp. chopped shallots
1 carrot, grated
1 scallion stalk, medium diced
2 oz. blended oil or clarified butter
3 oz. white wine
2 tsp. Dijon mustard
3/4 c. heavy cream

Preparation

Place oil or butter in pot large enough to hold the mussels; turn on high.
When oil is hot, add garlic, shallots, carrot and scallion.
Saute until wilted, not brown.
Add wine; reduce by one-quarter.
Add mustard, cream and mussels.
Cover pot; shake to cover mussels with sauce and steam open.