INGREDIENTS

2 lbs. Canadian Cove mussels
Juice of 1/2 lemon
3 cloves garlic, minced
1 Tbsp. butter
1/4 cup white wine
2 Tbsp. olive oil
1/4 cup onion, chopped
1/4 cup Dijon mustard
1/3 cup heavy cream
pepper
parsley for garnish
2/3 lb. fresh linguine

DIRECTIONS
Steam mussels with lemon juice, 1 clove garlic, butter and wine for 4 minutes. Remove from pan and keep warm, reserving broth. Sauté in oil over medium heat 2 cloves garlic and onions until tender, about 3-4 minutes. Add Dijon mustard and cream; simmer 3 more minutes. Season to taste with a little broth and pepper. Arrange mussels around individual bowls of linguine. Pour cream sauce over pasta and mussels; garnish with parsley.