Source: Newfoundland and Labrador Department of Fisheries and Aquaculture
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ingredients
1
lb(s) fresh cultured blue mussels
2
Tbsp sour cream
2
Tbsp mayonnaise
1
Tbsp dry white wine
1
tsp dijon-style mustard
1
tsp chives, finely chopped
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directions
Step 1
Rinse the fresh blue mussels in tap water. Place in a large saucepan with a small amount of water on high heat. Cover and let steam until shells open (5 – 7 minutes). Remove half of shell.
Step 2
Cool mussels.
Step 3
Mix remaining ingredients and spoon ½ tsp of mixture over each mussel.