Very Important Note: Rinse the mussels well in cold water. If any opened mussels do not close immediately when you tap them a couple of times, they are dead and should be discarded.

Whisk cr�me fra�che and mustard in a small bowl to blend; set aside.

Melt butter in extra-large pot with lid over high heat. Add garlic; stir 1 minute. Add mussels and green onions. Pour beer over, then add mustard mixture. Sprinkle with freshly ground black pepper.

Cover tightly with lid and cook until steam appears, about 3 minutes. Add parsley and stir until mussels and herbs are gently mixed. Cover tightly with lid again and cook until mussels open, 4 to 5 minutes.

Don't over cook the mussels. Just make sure they all open well. Discard any mussels that do not open.

Using a slotted spoon, divide mussels among 6 bowls. Season mussel juices lightly with salt and pepper, then pour juices over each serving.

Serve with crusty bread to soak up the juices.