Mussels Dijonaise

chia's Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 -3 tablespoons butter
• ¼ 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 ½ teaspoon dried thyme
• ¼ cup dry white wine
• ½ cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons finely chopped flat leaf parsley

Directions:

1. Heat the butter in a large saucepan until melted.
2. Add the onions, shallots and garlic and cook briefly, until wilted.
3. Do not brown.
4. Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream.
5. Cover closely and bring to a boil. lower heat to medium.
6. Cook for about 5 minutes, shaking to redistribute the mussels.
7. Cook until all the mussels are opened.
8. Using a slotted spoon, transfer the mussels to a serving bowl.
9. Keep warm.
10. Continue cooking the sauce for a minute, remove bay leaf and the thyme.
11. Stir in the mustard with a wire whisk while heating.
12. Do not boil.
13. Spoon equal portions of the sauce over the mussels and sprinkle with parsley.
14. Serve immediately with crusty bread.

Reviews

[CCConners]

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

[Chef sanj]

I added about a table spoon of goats cheese, and think next time if I do this I will reduce the mustard.

[Pets'R'us]

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!