Mussels in wine sauce

Ingredients

 

1kg giant half shell mussels

50g butter

200g cooking cream

3 garlic cloves

1 onion chopped

1 tsp mustard

1 glass dry white wine

1 vegetable stock cube Pepper

4 tblsps chopped parsley

Method

Place mussels in pyrex. In a frying pan melt butter and add chopped onion, cook for a few minutes until transparent. Add the chopped garlic, fry for a few seconds and then add the wine,mustard and stock cube.Cook until it reduces. Pour in the cream and season with pepper. Bring to a boil and add the parsley. Sauce should be thick.Spoon over each mussel, place in  a moderate oven for 15 minutes. Serve hot.