Mussels Dijonaise Recipe #113138
i love mussels! i found this recipe online, it's quick, easy, delicious. this can be served as an appetizer or a main course, but to be honest i can practically eat the whole thing myself. serve it with lots of french bread for the sauce.
by chia
25 min | 10 min prep
SERVES 4 -6
- 2-3 tablespoons butter
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped shallots
- 1 teaspoon finely chopped garlic
- 3 lbs mussels, beards removed,cleaned and scrubbed
- sea salt
- fresh ground pepper
- 1 bay leaf
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped flat leaf parsley
- Heat the butter in a large saucepan until melted.
- Add the onions, shallots and garlic and cook briefly, until wilted.
- Do not brown.
- Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream.
- Cover closely and bring to a boil. lower heat to medium.
- Cook for about 5 minutes, shaking to redistribute the mussels.
- Cook until all the mussels are opened.
- Using a slotted spoon, transfer the mussels to a serving bowl.
- Keep warm.
- Continue cooking the sauce for a minute, remove bay leaf and the thyme.
- Stir in the mustard with a wire whisk while heating.
- Do not boil.
- Spoon equal portions of the sauce over the mussels and sprinkle with parsley.
- Serve immediately with crusty bread.
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5 stars