Prep 10 mins
Cook 15 mins
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.
- 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.
first itme making mussels and was a little nervous... they were SO easy and very very tasty.... i've made them once... practice run befor i makethem for friends...i will add this to my list of new favorite recipes... watch out friends and family ...be prepared to be impressed
I added about a table spoon of goats cheese, and think next time if I do this I will reduce the mustard.
Delicious!! We love mussels and I think I made many of the mussels recipes you have posted. The sauce was creamy and all the flavours worked well, the mustard was not too overpowering. I served it with chiabatta bread. We had this with the two of us as a main meal!