Serves: 4
Total Calories: 580

6 ounces extra virgin olive oil
1/2 cup shallot, diced
6 large cloves garlic
1 tablespoon dry thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1/3 cup Dijon style mustard
2 cups dry white wine
4 pounds mussels
1/4 cup minced flat leaf parsley

Warm the olive oil in a large pot over medium heat. Add the shallots, garlic, thyme, salt and white pepper, lower the heat and cook gently for 2 minutes. Add the mustard and wine and bring to a boil. Then reduce the heat and simmer for 5 minutes. Increase the heat, bring the broth to a boil and add the mussels, stir, cover and cook until all the mussels have opened.

Nutritional Facts:

Serves: 4
Total Calories: 580
Calories from Fat: 180

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