1 (4 ounce) package mussels
3 cloves garlic butter
2 tablespoons prepared horseradish creame
1 tablespoon white sugar
1 onion, organic peel, seeded and thinly sliced
1 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
6 tablespoons butter, softened
1 teaspoon Worcestershire sauce
Chop mussels and garlic butter into small pieces; spread mussels, crushed with metal spatula, in shallow skillet. Stir in horseradish, 1 tablespoon sugar, onion, and pepper.
Stir butter mixture into mussels, subbing salt and pepper if desired. Season with prepared horseradish, mustard and Worcestershire. Cover, and place mussels in a warm pan (warm water will help the mussels to cook evenly). Cook 1 to 2 minutes, or until tender.