Coarse Ground Mustard with Red Wine and Garlic Recipe

Combine mustard seeds, red wine and vinegar in a dish and let stand for at least 3 hours. Put the mixture in the container of a food processor or a blender and add the remaining ingredients. Whirl to a fairly coarse texture. Scrape into the upper part of a double boiler. Stir over simmering water for 5-10 minutes or until mustard has thickened somewhat, but is not a thick as prepared mustard. Scrape mustard into a jar and let cool, then cap and refrigerate. The mustard will keep indefinitely.