2 tablespoons butter
2 large shallots, finely chopped
3 cloves garlic, finely chopped
1 cup dry white wine
2.2 lbs live mussels, cleaned
1 teaspoon Dijon mustard
1/2 cup heavy cream
1 teaspoon sugar
Salt to taste
Chopped dill leaves, for garnish

1. Heat the butter in a large pot over medium heat. Add the shallots and garlic, and sauté the aromatics for 2-3 minutes or until translucent. Add the white wine, bring to a simmer, and let it reduce by about a third.

2. Add the mussels to the pot and cover. Steam the mussels for 2-3 minutes or until they have fully opened. Once cooked, remove them from the pot and set them aside. Discard any mussels that haven’t opened.

3. Whisk in the mustard and heavy cream, then add them to the pot.

4. Let the sauce simmer and add sugar and salt to taste.

5. Place the mussels in a large serving dish and pour the sauce over them. Sprinkle with chopped dill leaves and enjoy with a slice of bread.