1 pound of fresh mussels (about 3 dozen)
2 tablespoons of sour cream
2 tablespoons of mayonnaise
1 tablespoon of dry white wine
1 teaspoon of Dijon mustard
1 teaspoon of finely chopped chives
Brush mussels under cold running water. Remove beards and discard. Steam mussels 3 to 5 minutes or until they open. Remove half of shell. Cool mussels. Mix the remaining ingredients and spoon 1/2 teaspoon over each mussel. Freshly drained oysters may also be used.