|⅔ cup||Crème fraîche|
|4 tablespoons||Mendocino Mustard Seeds & Suds|
|4 large cloves||Garlic, minced|
|5 pounds||Mussels, scrubed and debearded|
|4||Green onions, chopped|
|1 12-ounce bottle||Beer|
|¾ cup||Chopped fresh Italian parsley|
Very Important Note: Rinse the mussels well in cold water. If any opened mussels do not close immediately when you tap them a couple of times, they are dead and should be discarded.
Whisk crème fraîche and mustard in a small bowl to blend; set aside.
Melt butter in extra-large pot with lid over high heat. Add garlic; stir 1 minute. Add mussels and green onions. Pour beer over, then add mustard mixture. Sprinkle with freshly ground black pepper.
Cover tightly with lid and cook until steam appears, about 3 minutes. Add parsley and stir until mussels and herbs are gently mixed. Cover tightly with lid again and cook until mussels open, 4 to 5 minutes.
Don't over cook the mussels. Just make sure they all open well. Discard any mussels that do not open.
Using a slotted spoon, divide mussels among 6 bowls. Season mussel juices lightly with salt and pepper, then pour juices over each serving.
Serve with crusty bread to soak up the juices.