Instructions: Debeard and scrub the mussels.

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.

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.

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

This recipe yields 2 servings.

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

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

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