Mejillones con Jamon (Steamed Mussels in Dijon Sherry Cream Sauce)

1/2 cup julienned carrots
2 pounds fresh black mussels, debearded
1/4 cup chopped jamon Serrano
1 Tbsp chopped garlic
1 Tbsp Dijon mustard
1 cup dry fino
1/2 cup heavy cream

Cut carrots into matchstick-sized pieces.

Place all ingredients in a shallow pan on high heat and cover. Cook just until mussels open (discard any mussels that do not open).

Stir well and serve with lots of crusty bread.

Note: the dish probably will not need salt, as the mussels and jamon tend to be salty enough.

Makes 6 tapa servings