Preheat oven at 200° C.

1.  Mix well the octopus cut in pieces with the mustard, cover with aluminum foil and cook over low heat for 1 ½ hours.

2.  Remove from the sauce and clean all skin.

3.  Put in a clean ovenproof dish and cover with the cream, beaten with a little water, the lemon-juice, and the mixture of peppers.

4.  Cook in hot oven for 15-20 minutes. Serve immediately.