Moules a La Moutarde (Mussels in a Mustard Cream Sauce)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 23mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place shallots and wine in a large, heavy sauce pan (or cast iron, french oven for larger quanities of mussels) and bring to a boil over high heat.
  • Add mussels to pan and steam, covered, for about 3 minutes or until the shells open.
  • Remove mussels from the sauce pan, draining liquid back into the pot.
  • Discard any mussles that do not open.
  • Divide mussels among individual serving bowls and set a side.
  • Strain cooking liquid and return to sauce pan.
  • Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken.
  • Pour sauce over mussels in the serving bowls and serve.
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