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Nutrition Facts
Serving Size 1 (310g) Recipe makes 2 servings
Calories 366
Calories from Fat 179		(49%)
Amount Per Serving		%DV
	Total Fat 20.0g	30%
	Saturated Fat 10.1g	50%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 117mg		39%
Sodium 750mg		31%
Potassium 814mg		23%
Total Carbohydrate 12.1g		4%
	Dietary Fiber 0.2g	0%
	Sugars 0.5g
Protein 28.3g		56%
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Moules a La Moutarde (Mussels in a Mustard Cream Sauce)

Recipe #340906 | 23 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: -GEORGE-
Dec 2, 2008

Don't let the recipe title fool you..... this is a creamy, elegant way to serve mussels. The flavor combination of cream, mustard and saffon is great. This recipe will easily double, triple, and quadruple. Mussels make a perfect appetizer served with crusty bread for sopping up the sauce or as a light meal by themsleves with a small salad, crusty bread and some wine. A good rule of thumb for mussels is 1/2 lb per person as an appetizer, 1 to 1 1/2 lbs per person as an entree'. Preparation time includes cleaning the mussels.

SERVES 2 (change servings and units)

Ingredients

1 small shallot, minced
1/4 cup dry white wine
1 lb fresh mussels, cleaned
1 tablespoon Dijon mustard, strong
1/3 cup heavy cream
1/4 teaspoon saffron
salt & fresh ground pepper

Directions

1
Place shallots and wine in a large, heavy sauce pan (or cast iron, french oven for larger quanities of mussels) and bring to a boil over high heat.
2
Add mussels to pan and steam, covered, for about 3 minutes or until the shells open.
3
Remove mussels from the sauce pan, draining liquid back into the pot.
4
Discard any mussles that do not open.
5
Divide mussels among individual serving bowls and set a side.
6
Strain cooking liquid and return to sauce pan.
7
Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken.
8
Pour sauce over mussels in the serving bowls and serve.