Preparation:

Remove the stems and strings from the snow peas. Blanch them less than 30 seconds; rinse in cold water and pat dry. Slit open the snow peas, but avoid cutting them to the extreme ends. In a bowl, combine the cream cheese, mustard, garlic, onion and parsley. Spoon the filling into a small, strong plastic bag, and cut off one corner, so you can use it as a throwaway pastry bag. Squeeze the filling into the pea pods. You can also do this with a butter knife.  Makes 48 hors d'oeuvres