Method
                                            Steam mussels in white wine and 2 cloves garlic until they
    open. Drain and cool.
								
                                            In a large bowl or big jar, mix together the French mustard,
    remaining garlic, salt and pepper, sugar, oregano and vinegar.  
								
                                            Add olive oil and mix
    again.
								
                                            In a serving dish, toss mussels with 3/4 cup of this dressing. 
                                            
								
                                            Garnish with parsley, dill, onion.  
								
                                            Chill and serve.
                                    
                                            Serves 6