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