Prep 20 mins
Cook 0 mins
This is an easy and delicious variation on the classic Moules Marinière. You can leave out the mustard if you wish, and/or the cream…. But then you won’t be making my recipe! Be sure to have lots of crusty bread to sop up the luscious sauce.
- 1⁄4 cup finely chopped onion
- 2 tablespoons finely chopped shallots
- 1 teaspoon finely chopped garlic
- 3 quarts mussels, beards removed, cleaned and scrubbed
- sea salt
- fresh ground black 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.
- 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.