The Vermont Inn

Killington, Vermont

Specialty Recipe

Mussels Dijon

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

Ingredients:

2 dozen mussels

1 Tablespoon olive oil

1 Tablespoon minced garlic

1/4 cup sliced Spanish onion

1/4 cup white wine

1 Tablespoon Dijon mustard

1/2 cup heavy cream

1/2 cup bottled clam juice

Debeard and scrub the mussels.

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

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 with the shells open and the mussels are firm.

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

Serves: 2

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

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• The Vermont Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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