Recipe by chia
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.
Top Review by tara.buero
I make mussels occasional throughout the year. They are one of my absolute favorites. My daughter has requested them for her birthday dinner for the last 2 years (she just turned 5 yesterday). I made them for her, as requested, and they were AMAZING! Easily, the best mussels we've ever eaten - home or restaurant. The only changes made were that I added extra Dijon mustard and doubled the sauce - because we love to dip in the bread.
- 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
Directions See How It's Made
- 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.