clean and prep the mussels

Cup of Yum
1. Put the mussels in a colander and give them a thorough rinse with coldest water. Working with one at a time, remove the ‘beard’ or stringy bit that you’ll find on some, but not all, mussels. Just give it a good tug to remove, or use a small paring knife to cut it off if necessary. If you come across opened mussels, tap them open and closed with your fingers a few times to get them to close. If they don’t close, discard them. Discard any mussels with broken shells. Put the cleaned mussels into a separate bowl and refrigerate again until the moment you are ready to cook them.

make the broth

1. Heat the butter and oil in a very large Dutch oven or pot big enough to hold all your mussels. Keep in mind that the mussels will expand in volume as they cook and open up. Saute the shallots and garlic over medium heat for a few minutes, stirring almost constantly.
2. Add the beer, mustard, and the thyme to the pot and bring to a simmer. Simmer gently for about 3-5 minutes.
3. Raise the heat so the sauce is boiling, then add all the mussels to the pot and cover. Set a timer and steam for 6 minutes. Stir the mussels gently a couple of times during cooking to redistribute. They are done when they are opened. You don't want to over-cook mussels because they can become tough.
4. Remove the mussels to your (large!) serving bowl or platter and cover to keep warm.
5. Remove the thyme stems and continue to boil the broth for another 5 minutes to reduce it a bit more. Add the cream and butter halfway through that time.
6. There are 2 ways to serve: either pour all the sauce over the mussels in their serving bowl, or portion mussels into individual bowls and top with sauce.
7. Garnish with fresh parsley and lemon wedges, and enjoy right away.